Cooking a rack of lamb is much easier than you might think! Here's my method of preparing it - with a delicious rosemary coating!
Preheat the oven to 425F.
Season the lamb with salt and pepper, then combine the mayonnaise, Dijon mustard and rosemary together in a bowl.
Spread the mayo mixture over the lamb, and place it on a small baking sheet.
Roast until cooked to your liking (see notes). Let the lamb rest for 10 minutes.
Lamb is generally served on the pink side, but whether you prefer it rare (140F) or medium rare (145F) is up to you! Use a probe thermomoter for the best cooking outcome.
A zero carb recipe.