What we make for Mrs. YMDV's birthday (a.k.a. Christmas Eve.)
2 racks lamb
1/2 cup Dijon Mustard
4 Garlic cloves
hand full of fresh rosemary
teaspoon kosher salt
Tablespoon white balsamic vinegar
Mince the garlic and rosemary put it in a food processor with the dijon salt and vinegar and process till well mixed.
Coat the lamb and stand at room temp for 30 - 45 minutes. Heat oven to 450 and roast until rare about 20 minutes but this stuff is pricey a warrants a thermometer to avoid over cooking. Rest under foil for 15 minutes - almost as long as it cooked. Cut into individual ribs and enjoy.
I doubt there will be any left over but of there is, it will be killer good chilled.
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