Ingredients

1. 1 1/2 Tbs kosher salt
2. 2 Tbs fresh rosemary, minced
3. 3 garlic cloves, minced
4. 1/2 cup dijon mustard
5. 1 Tbs balsamic vinegar
6. 2 racks of lamb, “frenched”

Preparation

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 oven to 450°.

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.