1 (8 bone) rack of lamb, cut in half
1 1/4 teaspoon Curt's Cooking Spice, divided
1 teaspoon Lamb seasoning available at Oilerie stores or Greek seasoning
3 Tablespoons Dijon mustard
3 Tablespoons Oilerie Balsamic Fruit Sauce (Cherry, Strawberry or Blackberry) available at Oilerie stores or Oilerie.com
1 Tablespoon Oilerie 25 year old Balsamic vinegar
Splash of red wine, optional

At least 4 hours before serving, season the lamb with 1 teaspoon of Curt's Cooking Spice and the lamb seasoning or greek seasoning. Place the lamb in a gallon zip lock bag and refrigerate. When ready to cook, pre-heat the oven to 425 dergrees. Place the lamb bone side down on a baking sheet and roast for 15 minutes. Remove the lamb from the oven, cover with aluminum foil and let it rest for 10 minutes. Turn the oven off. Set the top oven rack 4 to 5 inches below broiler and turn the broiler on.

In a small bowl combine the Dijon, Balsamic fruit sauce, Balsamic vinegar and the remaining 1/4 teaspoon of Curt's Cooking Spice. Thin the mixture out with a splash of red wine if needed (or more Balsamic). Brush this over both pieces of lamb and broil the lamb for 7 minutes, rotating the pan several times to evenly brown the lamb and being careful not to burn the sauce.

Serves 2.

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