Lamb Lollipops

2-4 Frenched Racks of Lamb
Part 1:
Combine the following:

2 TBSP fresh rosemary, chopped
1 TBSP extra virgin olive oil
2 garlic cloves, minced
1½ tsp ground fennel seeds
½ tsp salt
½ tsp pepper
Rub on Lamb and wrap. Marinate overnight.

Part 2:
Combine the following:
¼ cup Dijon mustard
1 TBSP lemon juice
Spread on the meaty side of lamb racks.

Roast racks at 450°F for approximately 20 minutes or until internal temperature reaches 145°F for medium-rare.
Tent and let stand 10 minutes before slicing into chops, or ‘Lollipops’.