rack of lamb balsamic vinegar salt & pepper olive oil dijon mustard herbes de Provence honey garlic
your lamb with the Herbes de Provence, salt, and pepper.
the garlic, dijon mustard, honey, olive oil, and balsamic vinegar to make dressing
the lamb in the oven on high, until the top side is browned.
roast until lamb’s internal temperature reads 135F. Pull from oven and let rest until internal temp reaches 145F (medium-rare).
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