Yield: 6 servings
INGREDIENTS:
1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, “frenched” (see note)
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 or sheet 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 F.
- 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.