For the sauce:
8 oz. roasted red peppers (bottled)
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon dry mustard
cup Dijon mustard
1 teaspoon dry crumbled rosemary
Directions:
Combine in a food processor and pulse until chopped and combined.
For the Lamb:
2- 7 bone lamb racks
olive oil for searing
2 tablespoons chopped garlic
1 tablespoon rosemary
1 tablespoon herbs de Provence
cup whole grain mustard
Directions:
French the lamb racks and place in a frying pan with olive oil to sear until brown on both sides. Combine garlic, rosemary, herbs de Provence and whole grain mustard and spread on top of lamb rack. Bake in oven at 350 for about 30 minutes or until desired temperatures. Remove from oven and let set several minutes before carving.
For the presentation:
Pool the sauce on the plate and attractively display carved lamb rack, garnish with fresh rosemary.
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