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

Name: Herb-Crusted Rack of Lamb with Roasted Radishes and Orange Vinaigrette
Yield: 6
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

Herb-Crusted Rack of Lamb with Roasted Radishes and Orange Vinaigrette was pinched from <a href="http://www.bhg.com/recipe/herb-crusted-rack-of-lamb-with-roasted-radishes-and-orange-vinaigrette/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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2 1 pounds lamb rib roasts (6 to 8 ribs each)

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1/2 teaspoon salt

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3 tablespoons Dijon-style mustard

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2 tablespoons snipped fresh Italian (flat-leaf) parsley

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1 tablespoon snipped fresh oregano

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2 teaspoons snipped fresh thyme

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2 cloves garlic, minced

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1/2 teaspoon cracked black pepper

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1 1/2 pounds radishes, washed, trimmed, and halved

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3 tablespoons olive oil

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1 tablespoon sherry vinegar or white wine vinegar

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1/2 teaspoon finely shredded orange peel

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1 tablespoon orange juice

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1 teaspoon honey

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