Directions:
- 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. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
- Note: Frenching refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.23 Kcal (81 kJ) | ||
| Calories from fat | 7.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 1% | |
|---|---|---|---|
| Sodium | 634.3mg | 26% | |
| Potassium | 41.42mg | 1% | |
| Total Carbs | 2.1g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.81 Kcal (305 kJ) | ||
| Calories from fat | 29.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 1% | |
|---|---|---|---|
| Sodium | 2402.05mg | 26% | |
| Potassium | 156.86mg | 1% | |
| Total Carbs | 7.97g | 1% | |
| Sugars | 2.36g | 2% | |
| Dietary Fiber | 2.77g | 3% | |
| Protein | 3.55g | 2% | |
| Vitamin C | 3.8mg | 2% | |
| Iron | 1.9mg | 3% | |
| Calcium | 65.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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