Costillar de cordero asado con costra de hierbas

Ingredientes

• 2 racks of lamb (frenched (about 1.5 pounds each))
• 2 to 3 teaspoons sea salt or Kosher salt
• 1/4 teaspoon ground black pepper
• 4 cloves garlic (minced)
• 1 teaspoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 6 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar

Preparación

1. 1

   Prep: Pat the lamb racks dry with paper towels and place them in a roasting pan (or on a baking sheet pan), fatty side up, bones curving down.

2. 2

   Make herb crust: In the bowl of a food processor or blender, place the salt, pepper, garlic, thyme and rosemary and process until the mixture is finely minced. Add the mustard and balsamic vinegar and process until just combined, about a minute.

3. 3

   Season lamb racks: Coat the lamb meat with the herb mixture. Allow to sit at room temperature for about 30 minutes to 1 hour.

4. 4

   Preheat oven: Preheat the oven to 450 degrees Fahrenheit.

5. 5

   Roast the lamb for 20 minutes for rare and 25 minutes for medium rare.

6. 6

   Rest and serve: Remove from the oven and allow ribs to rest for 10-15 minutes, tented with aluminum foil. Serve cut into individual ribs if desired.