Dried Herbed Rack of Lamb - GourmetBetty

Ingredients

• 3 pounds rack of lamb — boneless, trimmed (“Frenched”) – about 2 racks
• 1 tablespoon Dijon mustard
• 1 tablespoon ground pepper
• 1 tablespoon rosemary — dried
• 1 tablespoon thyme — dried
• 1 tablespoon parsley — dried
• 2 small cloves garlic — minced
• 1/4 cup extra-virgin olive oil
• 1/3 cup dry white wine
• 1 tablespoon unsalted butter