Recipe

Preheat oven to 425F (220C).

Pat lamb dry if moist. Sprinkle salt and pepper all over lamb.

Combine mustard with mint and rosemary, olive oil and garlic. Rub all over the fleshy side of Frenched racks of lamb. Press sunflower seeds into mustard mixture.

Place lamb, bone-side-down, on a rack set over a rimmed baking sheet. Place in the centre of preheated oven. Roast for about 25 minutes or until internal temperature registers 140F (60C) on an instant-read thermometer. Let rest for 5 minutes.

Place rack on a cutting board and use a heavy knife to slice between bones to separate into chops.

Makes 6 servings.

Tip: Lamb racks are sometimes sold with the fat cap on. The fat cap is a thick gristly layer surrounded by fat that covers the fleshy side of a rack of lamb. It is impossible to eat. If lamb racks come with fat cap on, use a sharp knife to slice it away and discard cap before seasoning the rack with salt and pepper.