• 2 racks of australian lamb, frenched
  • olive oil
  • 1 tbs yellow mustard seeds
  • 1 tbs chopped fresh oregano
  • 1/2 cup fresh mixed herbs, chopped (pick 2 from tarragon, marjoram, thyme, or rosemary)
  • 2 tsp lemon zest
  • 1 cup white wine vinegar
  • 6 potatoes cut into wedges

Brush the lamb with olive oil, then salt and pepper.  Scatter mustard seeds and oregano on a plate and press the meat side of the lamb into the mix to cover.  Wrap tightly and refrigerate 1-2 hours or overnight.

Place the herbs and lemon zest in a food process with vinegar and process to combine.  Pour into jar or bowl and set aside.

Preheat over to 400degF.  Brush potatoes with oil and season with salt/pepper.  Place on tray and bake 25-30 minutes or until crisp.

When potatoes have been in the over for 10 minutes, place the racks in a roasting pan meat side up and roast for 12-15 minutes for medium rare.

Internal temp should be 140degF.  Transfer to warm plate, cover, and allow to rest for 5 minutes.