Rack of Lamb With Arugula

• 1 rack of baby lamb, very well trimmed and frenched
• 4 1/2 tablespoons extra-virgin olive oil
• 1 bunch arugula, rinsed and dried
• 2 1/2 tablespoons sherry vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon fresh rosemary
• Salt and freshly ground black pepper

1. Preheat oven to 425 degrees.
2. Brush the lamb with one-half tablespoon of the olive oil and place in a shallow baking pan in the oven.
3. Roast for 20 minutes (for medium rare), then remove from the oven and set aside for at least 15 minutes longer.
4. Remove any heavy stems from the arugula.
5. Place the arugula in a bowl.
6. Heat the vinegar in a small stainless steel or enamel saucepan.
7. Remove from heat, beat in the mustard and the remaining olive oil.
8. Season with rosemary, salt and pepper.
9. Toss the arugula with all but two tablespoons of this dressing.
10. Arrange the arugula on two plates.
11. Slice the rack of lamb into individual chops and arrange them on top of the arugula.
12. Drizzle with the remaining dressing and serve.

rack of baby lamb, extravirgin olive oil, arugula, sherry vinegar, mustard, fresh rosemary, salt

Taken from cooking.nytimes.com/recipes/6416 (may not work)