Pat dry lamb. Season both sides generously with salt, garlic powder, mustard, and pepper.
Place lamb on an oven safe pan. Place rosemary under the rack of lamb. Roast for 25-30 minutes or until the internal temperature reaches 125 degrees. Remove from oven and cover with foil while the lamb rests.
Chop fresh mint leaves and mix with heavy cream and sugar. Let mint seep in cream for 5 minutes, then strain out mint leaves.
Using an electric mixer, beat cream until stiff peaks form.
To serve, slice rack of lamb between the bones. Serve with a spoonful of mint cream. Enjoy!
Like this recipe? It first appeared on my other site The Brooklyn Cook