Slit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers' string to hold the roast together. Season the roast with salt and pepper. In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature. Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop. Serve with the fresh carrot ring, buttered peas and cauliflower.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	468.52 Kcal (1962 kJ)
Calories from fat	385.24 Kcal
		% Daily Value*
Total Fat	42.8g	66%
Cholesterol	124.82mg	42%
Sodium	519.9mg	22%
Potassium	110.86mg	2%
Total Carbs	4.35g	1%
Sugars	1g	4%
Dietary Fiber	1.64g	7%
Protein	16.02g	32%
Vitamin C	6mg	10%
Vitamin A	0.4mg	13%
Iron	120.5mg	669%
Calcium	44.7mg	4%

Amount Per 100 g
Calories	188.18 Kcal (788 kJ)
Calories from fat	154.74 Kcal
		% Daily Value*
Total Fat	17.19g	66%
Cholesterol	50.14mg	42%
Sodium	208.82mg	22%
Potassium	44.53mg	2%
Total Carbs	1.75g	1%
Sugars	0.4g	4%
Dietary Fiber	0.66g	7%
Protein	6.43g	32%
Vitamin C	2.4mg	10%
Vitamin A	0.2mg	13%
Iron	48.4mg	669%
Calcium	18mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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