Meet Stuart and Deborah Ranger, family ranchers working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand.

-1 pound lamb rack
-1 bulb garlic
-½ cup fresh breadcrumbs
-½ Tbsp of honey
-½ Tbsp of Dijon Mustard
-¼ tsp sea salt
-½ tsp rosemary, finely chopped
-½ Tbsp of olive oil

Heat the oven to 350 F

Add the chopped garlic bulb, breadcrumbs, olive oil, rosemary, salt, honey and mustard into a mixing bowl. Stir well until it forms a paste. Pack this onto the lamb rack eye.

Roast the lamb for 20 minutes for rare meat or 30 minutes for well-done.