Ingredients
The following ingredients have 4 Servings
- 1-1/2 tablespoons kosher salt 2 tablespoons minced fresh rosemary 3 garlic cloves, minced 1/2 cup Dijon mustard 1 tablespoon balsamic vinegar 2 racks of lamb, “frenched”
Instruction
- <p>In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.<br /></p> <p>Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. </p> <p>Preheat the oven to 450 degrees. </p> <p>Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.</p>
