Season the rack of lamb with minced garlic, rosemary, salt, 2 tablespoons of olive oil, black pepper and set it aside

Heat 2 tablespoons olive oil in a large pan then sear the rack of lamb for about 1 minute per side.

Brush the rack of lamb with mustard then roast for about 10 - 12 minutes or until the thermometer inserted into center of the meat reads 130˚ for medium rare

Let it cool for about 5 minutes before slicing and serving