Servings:
Serves 6 Servings
Ingredients
- 1 1/2 tablespoon kosher salt
- 2 tablespoon minced fresh rosemary
- 3 tablespoon garlic cloves, minced
- 1/2 cup dijon mustard
- 1 tablespoon balsamic vinegar
- 2 rack lamb, “frenched” (see note)
Preparation
Baking Directions:
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.
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.
Preheat the oven to 450 degrees.
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.
