Herb-Crusted Rack of Lamb with Roasted Radishes and Orange Vinaigrette

Ingredients

• 2 1 pounds lamb rib roasts (6 to 8 ribs each)
• 1/2 teaspoon salt
• 3 tablespoons Dijon-style mustard
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley
• 1 tablespoon snipped fresh oregano
• 2 teaspoons snipped fresh thyme
• 2 cloves garlic, minced
• 1/2 teaspoon cracked black pepper
• 1 1/2 pounds radishes, washed, trimmed, and halved
• 3 tablespoons olive oil
• 1 tablespoon sherry vinegar or white wine vinegar
• 1/2 teaspoon finely shredded orange peel
• 1 tablespoon orange juice
• 1 teaspoon honey

Preparation

Click here for preparation method.