Mustard-encrusted rack of lamb

[vagreys]

Despite the rainy weather, or maybe because it was rainy and cool, I was in a mustard mood, today. I took a frenched rack of lamb, coated it with Spicy German Mustard, wrapped it in plastic wrap (cellowrap or Saranwrap), put it in the refrigerator and let it marinate for a few hours, then cooked it over indirect coals until it reached an internal temperature of 145°F.

It hit the spot.

[Dazzajapan]

That sounds great mate.