It’s a good feeling when you go to a restaurant and have lamb and your hubby says.. Yours is better 🙂  chuckles..Pat on my back… and not to toot my own horn.. I think he was right.. Here’s our recipe to share with you.
1 1/2 tblspn kosher salt
2 tblspns rosemary
5 large garlic cloves minced
1/2 cup dijon mustard
1 tblsps balsalmic vinegar
1 tblspn spicy brown mustard
(This is enough rub for 3 racks – if you’re making less you can divide the ingredients or just store the remaining in the refrigerator)
Allow lamb to soak in a mixture of vinegar and water for about 30 mins (this helps tenderize the meat and ease the lamb-y taste).  Put all ingredients in a food processor and blend… Using a knife, make slits in the lamb.  Make a few small slits in lamb and rub all over lamb – saturating it (in the process of rubbing, I use my fingers and also put rub inside the holes – marinade for at least 30 minutes.  Grill until done – Remove from grill, cover and let rest for about 5 minutes before cutting
The garlic/mustard flavor enhances the flavor of the meat and blends perfectly
See how simple that was.. As always cooking is easy with a little “TLC”
