Have the butcher French the bones, and trim off excess fat. Rub all exterior surfaces of meat generously with sweet (Italian) vermouth; then coat all over with Dijon mustard to form a crust after cooking.

Roast briefly at high heat 400 degrees for 5 to 10 minutes to sear in juices and create crust; reduce heat and cook until meat thermometer registers 140 degrees for medium rare.