Ingredients

• 2 racks of australian lamb, frenched
• olive oil
• 1 tbs yellow mustard seeds
• 1 tbs chopped fresh oregano
• 1/2 cup fresh mixed herbs, chopped (pick 2 from tarragon, marjoram, thyme, or rosemary)
• 2 tsp lemon zest
• 1 cup white wine vinegar
• 6 potatoes cut into wedges
• Internal temp should be 140degF.  Transfer to warm plate, cover, and allow to rest for 5 minutes.