INGREDIENTS
2 7-8 ribs racks of lamb (about 1 1/2 lbs each)
1 clove garlic, minced
1/4 cup Dijon mustard
1 Tbl red wine
1 tsp dried thyme
1/2 tsp coarse black pepper
2 Tbl coarse salt
DIRECTIONS
Trim fat from between bones and scrape clean with paring knife. Trim excess fat from meat. Heat oven and roasting pan to 450 degrees. Mix garlic and all remaining ingredients in a bowl. Coat lamb with mixture. Put in preheated oven and roast for 10 minutes. Reduce heat to 350 degrees. Cover and roast until internal temperature reaches 130 degrees for medium rare, about 20 minutes more. If you like it more well done, cook another 10-15 minutes. Let rest for 15 minutes. Slice between bones. Serves 4.