Ingredients:
2 racks of lamb, (14 bones, total), Frenched by the butcher 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon butter 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint 2 teaspoons chopped fresh rosemary leaves, plus sprigs for garnish 2 cloves garlic, finely chopped 4 tablespoons Dijon mustard
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