2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons ground coriander
1 to 1 1/2 tablespoons sherry vinegar
1/2 to 1 teaspoon Dijon mustard
1/2 to 1 teaspoon chopped fresh rosemary leaves
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