Roasted Rack of Lamb with Garlic and Herbs

Ingredients

• Place the trimmed and Frenched rack of lamb in a large plastic bag or container, and pour the marinade over the meat. Rub into the meat, and refrigerate for at least 2 hours.
• When ready to roast, remove the lamb from the refrigerator and bring to room temperature -- about 30-45 minutes.
• Prepare a roasting pan by lining with aluminum foil and spraying. Preheat the oven to 450 degrees F.
• Wrap the exposed lamb bones with aluminum foil to prevent burning.
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup Dijon mustard
• 1/2 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1/4 cup olive oil
• 1 (8 bone) rack of lamb, trimmed and Frenched