8 servings

Prep Time: 15 minutes (plus rest time of 1 hour) / Cook Time: 35 minutes


1/2 cup Dijon-style 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 Anderson Ranch Grass-Fed Lamb racks, frenched


Combine mustard, vinegar, oil, rosemary, garlic and salt. Place the lamb in a roasting or sheet pan with the ribs curving down; coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Roast the lamb at 450°F for 20 minutes. Remove from oven; cover with aluminum foil. Allow to sit for 15 minutes. Cut into individual ribs; serve with Minted Tomato Sauce (recipe follows) and prepared pesto 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

In a food processor, combine garlic, water, oil, oregano, vinegar, tomatoes, lemon juice and mint; blend for 1 minute.

Recipe and image provided by the American Lamb Board.