Rack of Lamb

Total Time:
35 min
10 min
25 min

6 servings


In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

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    87 Reviews
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    absolutely perfect - I highly recommend cooking for 20 minutes and foil wrap for 10.
    Great flavors, but my rack was done in 22 minutes. I was hitting somewhere between rare and medium rare and was disappointed when I cut into them. They were not well done, but will err on the side or rare next time!
    Great recipe, cooked perfectly according to directions. The only thing I'd change next time would be to cut down on the amount of the mustard mixture. I cooked two racks but it was still too much and too overpowering; I didn't even use all of it. My husband usually cooks rack of lamb on the grill but cooking this way inside, we both agreed, was just as good. I cut the salt to 1 TBL and that amount seemed just fine.
    This is so easy and really quick. I only made 1 rack for 2 of us and half the mustard mixture is a lot. I used 2 teaspoons of salt and that may be a little too much. The oven directions are perfect. I had ours in the oven for 22 minutes and then 15 to sit - perfectly medium rare.
    I was so afraid I'd mess it up, but it came out perfect ... And I'm a first-timer with rack of lamb! 
    Great recipe for Easter dinner!
    Delicious for Easter dinner today. I also baked it about 5 minutes longer and it was still medium rare. Maybe my oven is off. I did add lemon zest to the topping b/c I love the freshness it adds. 
    Quite good and tender, I did cook it a bit longer! Wonderful New Year Eve dinner.
    perfect timing , great taste!
    I had one rack of lamb so I halved the ingredients and reduced the salt based on the other reviews. 25 minutes was absolutely perfect! I let it sit for 15 minutes as instructed and the meet was juicy, unbelievably tender, and so delicious. I was a bit concerned as it was baking that that the marinade was getting burnt. I reduced the heat a bit and turned the convection off. Not sure if it was supposed to, but the marinade turned into a crispy crust that sort of fell apart when you cut the ribs apart... Maybe next time I'll cover it for 3/4 of the time... The marinade "crust" was delicious and went very well with the lamb, just wasn't sure if it was supposed to turn out that way or if it should have been moist....  
    I served it with roasted squash and apple, long grain wild rice, and some green beans. A glass of red wine, and it was an amazing dinner that we really enjoyed.
    I usually make leg of lamb for Easter. This year it was just two of us and I made this recipe. AWESOME! Easy and quick. Even for a beginner it is easy. What an elegant dish! Will make again and not just for Easter!
    Made this for Easter and it was fabulous! I took the advice of other reviewers and reduced the salt to 1 teaspoon (used Kosher salt and it was amazing. So simple to make and fabulous!
    I have made this several times, including for an event to serve 20. DELICIOUS!!! I always buy my lamb at Costco. I do use a bit less salt then called for. Easy and yummy.
    Great, however we cut the salt by about a third.
    leave out the salt!
    Amazing the only lamb I ever have.
    I have just started learning to cook and this was my first attempt at making lamb (which is my favorite. This recipe was wonderful! It was really easy to follow and it tasted excellent! I don't have a food processor so it took me a while longer but it was well worth it! Thank you!
    This has become a family favorite!! Love it and it's so easy.
    Amazing! I only had 1/2 of a 1/2 cup Dijon so I had to substitute the other half with a tarragon Dijon that I had. I was skeptical the taste would not fit but it was incredible. Ina is a dream!
    I love this recipe, the best rack of lamb I have made thus far. Definitely use less salt. I now use the mustard dressing on different types of meat, I love the flavor.
    This turned out great! We cut it in half to make dinner for two (with left overs), which was easy to do. Used sea salt, and eye-balled a teaspoon.
    way too salty
    Kosher salt is less "salty" than table salt. If you are using table salt or sea salt then you would use a lot less salt!
    Came out perfect. Such an easy, but impressive main course. Although I did watch the salt, has to be a typo
    My husband had the good sense to taste the mustard mixture before he put it on the lamb. Is the 1 1/2 tablespoons of salt a mis-print? We started over without the salt and it seems better.
    I am considered a Gourmet cook by my husband and friends, but was embarassed and very disappointed in this recipe. It was a very easy recipe, and I happen to love salt, but this was definetly too salty. We had to scrape the coating off in order to be able to eat it. I may try it again with lots less salt.
    I don't usually cook rack of lamb but I found this recipe and decided to give it a try. It came out perfectly. I will definitely make this again - my son and husband raved about this dish !!!
    This was the best recipe we've tried for rack of lamb ever! And we're experienced lamb cooks! Although lots of Contessa's recipes are UK oriented (ie ingredients, temps, etc) most are very good. So Thank you Contessa
    The best lamb recipe I've ever made. It's moist and juicy and wonderful!
    I have made rack of lamb SEVERAL times, with different marinades, and crusts... but every time i make it, i use Ina's time & temp., and it is ALWAYS cooked to perfection!! I think a lot of times people have different definitions of "rare" & "med. rare", but if they follow Ina's method, they'll soon find out those EXACT definitions! Fantastic. Thanks, Ina!!
     ((ps. yeah, the salt MUST be a typo.))
    I've made this twice and both times it turned out perfect! So tender and juicy I almost couldn't believe it came out of my kitchen. Thanks so much Ina!
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