Rack of Lamb with Whole-Grain Mustard & Apricot Glaze
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Ingredients
- ⅔ cup apricot preserves
- ½ cup whole-grain mustard
- ¼ cup Ascolano Extra Virgin Olive Oil
- 3 tablespoons finely chopped fresh thyme leaves
- 6 garlic cloves, minced and pushed through a press
- 2 racks of lamb, each about 2 pounds, frenched
- 2 teaspoons Pink Himalayan Sea Salt
- 1½ teaspoons freshly ground black pepper
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