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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Instantly mince garlic without a knife — self-cleaning basket
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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Instantly mince garlic without a knife — self-cleaning basket
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Preheat oven to 400°F. 2. Slice 1/2 inch off the top of the head of garlic. Wrap in foil and roast in oven for 45 minutes or until clove is soft. Push the softened garlic out of its skin. Remove 1 1/2 tablespoon and reserve the rest for another use. Combine the 1 1/2 tablespoon roasted garlic with the mustard, tarragon and chives. 3. Heat the olive oil in a saute pan and sear the racks. Brush with the mustard mixture. Place in a roasting pan and cook for 30 minutes. Slice each rack into 8 chops.