Horseradish-Crusted Rack of Lamb

1 rack of lamb (about 1 and 1/2  pounds)

1/3 cup horseradish

1/4 cup Dijon mustard

1 tablespoon minced rosemary

Salt and pepper

Heat oven to 400F. Line a baking sheet with foil. Season lamb generously all over with salt and pepper. In a small bowl, stir together horseradish, mustard and rosemary and spread over the fatty side of the lamb. 

Roast until the internal temperature is 125F for medium rare, about 20 minutes. 

Let lamb rest for 8-10 minutes before cutting into chops.