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Mustard & rosemary marinated rack of lamb
- 2 sprigs rosemary , chopped
- 4 fat cloves garlic , crushed
- 4 tsp Dijon mustard
- olive oil
- 3 racks of lamb , about 6 bones each, French trimmed (if you're not serving this alongside other mains, cook 4 racks)
Directions:View on BBC Good Food
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