Step 1

Preheat oven to 375.

Step 2

Pat dry lamb. Season both sides generously with salt, garlic powder, mustard, and pepper.

Step 3

Place lamb on an oven safe pan. Place rosemary under the rack of lamb. Roast for 25-30 minutes or until the internal temperature reaches 125 degrees. Remove from oven and cover with foil while the lamb rests.

Step 4

Chop fresh mint leaves and mix with heavy cream and sugar. Let mint seep in cream for 5 minutes, then strain out mint leaves.

Step 5

Using an electric mixer, beat cream until stiff peaks form.

Step 6

To serve, slice rack of lamb between the bones. Serve with a spoonful of mint cream. Enjoy!