Favoreats
Favoreats LLC
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INGREDIENTS
2
racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
1 tbsp
olive oil
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
6 cloves
garlic, minced
4 tsp
fresh thyme, chopped
1 1/2 tsp
ground coriander
1
to 1 1/2 tablespoons sherry vinegar
1/2
to 1 teaspoon Dijon mustard
1/2
to 1 teaspoon chopped fresh rosemary leaves