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Lollipops - the rack is cut into individual chops and trimmed of all fat
for an appetizer that is simple to make, impressive to present, and
easy to eat right off the bones.
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
3 garlic cloves, minced
1 1/2 teaspoons kosher salt
2 frenched racks of lamb
Minted Tomato Sauce
1 clove garlic, crushed with a little salt
1/4 cup water
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 to 2 tablespoons red wine vinegar
2 to 3 tomatoes, crushed
1 tablespoon lemon juice
1 tablespoon chopped mint
Combine mustard, balsamic vinegar, oil, rosemary, garlic and salt. Place lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with mustard mixture. Allow to stand for 1 hour at room temperature.
Make Sauce: Combine all ingredients in food processor and blend for 1 minute.
Preheat oven to 450°F.
Roast lamb for 20 minutes.
Remove from oven and cover with aluminum foil. Allow to sit for 15
minutes, then cut into individual ribs and serve with sauce.