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



2 1 pounds lamb rib roasts (6 to 8 ribs each)
1/2teaspoon 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
1/2teaspoon cracked black pepper
1 1/2pounds radishes, washed, trimmed, and halved
3 tablespoons olive oil
1 tablespoon sherry vinegar or white wine vinegar
1/2teaspoon finely shredded orange peel
1 tablespoon orange juice
1 teaspoon honey


Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt. Brush meat with mustard. In a small bowl combine parsley, oregano, thyme, garlic, and pepper. Sprinkle onto meat and press onto meat to adhere.

Place meat on a rack in a shallow roasting pan, arranging roasts to stand upright. Insert an oven-going meat thermometer into one of the roasts; the thermometer should not touch bone. Drizzle radishes with 1 tablespoon of the olive oil and place around roasts in roasting pan.

Roast, uncovered, for 45 to 60 minutes or until meat thermometer registers 135 degrees F for medium-rare. Cover with foil; let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F. (For medium, roast for 1 to 1-1/2 hours or until thermometer registers 150 degrees F.

Cover; let stand for 15 minutes. Temperature of meat after standing should be 160 degrees F.) To carve, slice between ribs.

In a small screw-top jar combine the remaining 2 tablespoons olive oil, the sherry vinegar, orange peel, orange juice, and honey.

Cover and shake well to combine. Season with salt and pepper. Drizzle vinaigrette over roasted radishes and serve with lamb.