Rack of Lamb

SKILLET 

• Marinate the lamb with the Patricia Quintana® Honey Mustard Dressing then top with rosemary leaves. Add salt and pepper to taste.
• Refrigerate for 10-15 minutes.
• In a hot skillet, cook the ribs until caramelized  (3-4 minutes on each side until golden)
• Serve with French fries or lettuce salad.

OVEN

• Turn the oven on Broil.
• Marinate the lamb with the Patricia Quintana Honey® Mustard Dressing and top with rosemary leaves. Add salt and pepper to taste.
• Refrigerate for 10-15 minutes.
• On a baking sheet, place the ribs and top with rosemary leaves. Broil for 6 minutes on each side (or until desired doneness).
• Serve with French fries or lettuce salad.