Rack of Lamb

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   ["In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible.", "Add the mustard and balsamic vinegar and process for 1 minute.", "Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture.", "Allow to stand for 1 hour at room temperature.", "Preheat the oven to 450 degrees F.", "Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare.", "Remove from the oven and cover with aluminum foil.", "Allow to sit for 15 minutes, then cut into individual ribs and serve.", "Note: ""Frenching"" refers to scraping the meat off the tips of the bones.", "Ask your butcher to leave 1/8 inch of fat on the meat."]

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