Message from Maggie:  I hosted my in-laws for Easter this year.  This recipe came from my sister in law and has become a favorite.

Ingredients:

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb (Note:  I like to buy the ones from Trader Joe’s which are vacuum packed.)

Instructions:

1. In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they’re as finely minced as possible.
2. Add the mustard and balsamic vinegar and process for 1 minute.
3. Place the lamb in a ziplock bag  with the ribs curving down, and coat the tops with the mustard mixture.
4. Allow to stand in the refrigerator overnight.
5. Preheat grill.
6. Once grill is hot place lamb on grill and allow to cook for 10-20 minutes using a thermometer to ensure lamb is cooked through.
7. Remove from grill.
8. Cut into individual ribs before serving.

Allergies:

• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.

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