I was never a fan of Lamb, well at least I didn't think I was. I was fortunate enough to have a Rack of Lamb for the first time at the Lobster Pound & Moore in North Sydney and I have to say it blew my mind. I started to notice about 5 years ago that the reason I didn't like a lot of foods growing up was because they weren't prepared or cooked properly. Once I started to do a little bit of research and going to great places to eat I noticed that I have lived a long time with opinions on food based entirely on false information and poor cooking . Listen, my parents made food and we sat down and ate it and that is pretty much how it went in a lot of CB homes. Herbs, spices and different types of veggies/fruit never existed around my neighbourhood growing up. So this brings me to Lamb and how amazing this dish tastes if prepared and cooked properly.

First rule NEVER EVER over cook it. This is the main factor for me not liking it LOL. Lamb should be served rare to medium after that it begins to really toughen up. Lamb is a very clean animal they mostly graze off the land so the meat is very very clean. The combination of the Dijon mustard and herbs make this dish amazing and extremely simple to make.

Here is a little fact about rare meat that not everyone knows. The juices that come from your steak when its rare to med is not BLOOD. I know people are like NO WAY. But its true the juices that come from your steak is actually myoglobin, a protein that’s only found in muscle tissue. Myoglobin carries oxygen through the muscle and contains a red pigment - which is why muscle tissue is red.