Rack of Lamb

This might be a great option for your Easter dinner. This recipe calls for the meat to marinade for 1 hour before cooking

You need

1 1/2 tbsp kosher salt
2 tbsp inced fresh rosemary
3 garlic cloves minced
1/2 cup Dijon mustard
1 tbsp balsamic vinegar
2 racks of lamb

In a bowl of a food processor fitted with a steel blade, process the salt,rosemary, and garlic until they are as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minutes.

Place the lamb in roasting pan with the ribs curving down,and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temp.

Preheat oven to 450 degrees

Roast lamb for exactly 20 minuted for rare and 25 minutes for med rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve Makes 6 servings