A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song.
Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.
In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
Now add the mustard and balsamic vinegar and process for about 1 minute.
Put 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 degrees F.
Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.