Rack of Lamb

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions
Watch how to make this recipe

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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4.4 89
The balsamic vinegar here piqued my interest so I gave this a go. The flavor was okay but did not penetrate below the surface at all. Common sense told me not to use as much salt as instructed so that wasn't a problem. You will probably get a nice, more or less pink end results by following these instructions - I did. However, hardly any of the fat rendered when using this method. You will end up with globs of unappetizing fat surrounding your lamb lollipop. Some recipes instruct removing the so called cap entirely but you lose a lot of good with the bad that way. I think I will stick to recipes where the rack(s) are browned on a skillet before they go into oven. This step renders more of the fat and improves flavor. P.S.: Please line your roasting pan with foil! Cleanup's a nightmare otherwise. item not reviewed by moderator and published
delicious! Followed to the letter and it turned out perfect! 22 minutes for perfect med rare! item not reviewed by moderator and published
absolutely perfect - I highly recommend cooking for 20 minutes and foil wrap for 10. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Quite good and tender, I did cook it a bit longer! Wonderful New Year Eve dinner. item not reviewed by moderator and published
perfect timing , great taste! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great, however we cut the salt by about a third. item not reviewed by moderator and published
leave out the salt! item not reviewed by moderator and published
Amazing the only lamb I ever have. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This has become a family favorite!! Love it and it's so easy. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
way too salty item not reviewed by moderator and published
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! item not reviewed by moderator and published
Came out perfect. Such an easy, but impressive main course. Although I did watch the salt, has to be a typo item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 !!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
The best lamb recipe I've ever made. It's moist and juicy and wonderful! item not reviewed by moderator and published
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.)) item not reviewed by moderator and published
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! item not reviewed by moderator and published
this recipe was easy to follow and utilized ingredients that we always have at home. It was a delicious week night treat! item not reviewed by moderator and published
I agree with Michael ( a few comments ago). I looked at the recipe again afterward to make sure I hadn't added a TBL instead of a tsp of salt. But I added what it said. It was way salty and took twice as much time as she said. So........I should have looked at the ratings and the reviews before hand. A waste of $28 worth of lamb. item not reviewed by moderator and published
This recipe is to die for. The lamb turned out so tender, and the crust on the outside was fantastic. I did cut down on the salt to about 1tsp and it was perfect! item not reviewed by moderator and published
These are incredible. I wouldn't change a thing. item not reviewed by moderator and published
Fantastic and easy recipe I just killed with this recipe. I saw the other comments and cut the kosher salt to 1 and 1/2 teaspoons and 1/4 cup of dijon. Awesome. All the guest were really happy. Woo hoo! item not reviewed by moderator and published
Ina has done it, yet again. Flavors were perfect, lamb was very moist. My husband loved it so much he ate an entire rack in one sitting. Even my two year old enjoyed it. Thanks Ina. item not reviewed by moderator and published
I'm in Los Angeles and had the 2 full racks split into 4 individual racks and frenched at Gelsons my upscale butcher of choice and an LA upscale staple. They appeared to be slightly larger than normal so I added 5 minutes to cooking time. I have a newly contructued kitchen with Wolf applicances and am confident in the temp as it reads on my temp gauges exact, but my guests first comment was about salt. I used exactly the amount of kosher salt noted and each guest made a comment on salt content...before I could even comment about the doneness. This was after I put the racks back into the oven for another 10 mins to get them to rare. Ina, I don't know if high end butchers differ coast to coast, but there was no way that my racks were done in your time specified. After another shot in the oven after "testing" ....they were rare, and thankfully my guests like rare. Too much salt also..way. M item not reviewed by moderator and published
Followed the instructions exactly, the result was perfect! A juicy, perfectly cooked lamb rack with a wonderful flavor. We only made 1 rack, but we made the marinade exactly how she explains (just didn't use all of it), it worked out great! This one is a keeper! item not reviewed by moderator and published
This was absolutely wonderful. I make lamb a few times a year for my husband who loves lamb. I have used another recipe from Barefoot Contessa and it was very good but not as good as this one. I used sea salt instead of Kosher salt as it was the closest I had besides regular iodized salt. I would use the same amount given the sea salt - it was perfect. I cooked the lamb for 20 minutes on 450 and it was a little too 'coooked' for us as we like our lamb rare but that would be my only adjustment. This is a great lamb recipe for anyone who hasn't ever cooked it given how simplie and delicious it is. Thanks Barefoot Contessa. item not reviewed by moderator and published
Never having made lamb before, I consulted Mary and then a few chefs. I definitely only added .5 TEAspoons of salt because of the reviews but also because Dijion is so salty to start. Also after blending the ingredients, I added another table spoon of balsamic and a bit of white wine (just about 3 tablespoons) because it was so thick. Finally, I did sear it on the grill for 2.5 minutes on each side at about 400 degrees before finishing it in the oven at 425 - rather than 450 because I wanted to be sure it was medium rare. Y'all enjoy! item not reviewed by moderator and published
I have never made lamb before, but I love it. I was a bit concerned b/c I wasn't sure how it was going to turn out and, let's face it, lamb isn't exactly the cheapest thing to make. I followed other reviews and changed the amount of salt to TSP instead of TB. It turned out perfectly. I will be making this again for sure. It was wonderful. Thanks Ina! item not reviewed by moderator and published
My husband is an international business man and has had lamb many places in the world and he said this recipe was the best lamb he has ever had - he claimed it melted in his mouth. I used regular table salt (1/2 teaspoon for one rack) and he said it was a tad salty. Definitely a recipe to impress! item not reviewed by moderator and published
We love rack of lamb and I make it often. This recipe is now my fav. The cooking time is perfect to yield juicy, tender chops. I did not use the amount of salt in the recipe. As others said, must be a typo. Kudo's to Ina! item not reviewed by moderator and published
took longer than I expected....used internal thermometer that beeps when it is done. it was great item not reviewed by moderator and published
Very straight forward way of getting a well roasted rack of lamb. item not reviewed by moderator and published
I am glad that I read some of the reviews before making. Many said to cut down on the salt. I do think the amount listed is a mis-print. Recipe was a hit , even with my not-so fond of lamb husband ( he went back for thirds ) I would love to try this marinade on a leg of lamb item not reviewed by moderator and published
My boyfriend loved this dish. He said it was so tender and juicy. I will make this recipe again for him. I am glad I read some of the reviews before I made it. There would have been way to much salt added. I added a 1/2 t of salt only. It was perfect!! I will make this dish again for sure!! item not reviewed by moderator and published
This was absolutely great. If I ever have to make dinner to impress a man or his family, this would be it. It was beautiful and tasted amazing. item not reviewed by moderator and published
I made this last night and it was fabulous! I used Emeril's Kicked Up Horseradish mustard, and plated the lamb with a sun-dried red pepper couscous and roasted asparagus. The lamb cooked perfectly according to directions (I cooked it medium rare). However, I think the next time I make it, I'm going to cook it rare, the ends of the rack turned out to be medium/medium well. My boyfriend had no complaints! And he hates mustard. I can't wait to make it again! item not reviewed by moderator and published
This recipe is amazing. I think letting the rack sit for an hour makes the lamb super moist. Way to go Ina item not reviewed by moderator and published
I make lamb often. For years I used the ol' lemon-herb mixture that we Greeks often use. Thought I'd try Ina's recipe for fun. From the very first time I made this recipe I decreased the salt as I'm not a big fan of using too much of it. I have made this recipe over and over and over again for just the two of us (my husband & me) and for family and friends. Not one person has ever not loved it. My neighbors even requested it last week!! A wonderul and simple lamb recipe that holds a special place in my big book of favorites. item not reviewed by moderator and published
I have been trying recipe after recipe for lamb and then i was watch Ina;s show and i thought let me look up to see if she has a recipe. It was a big hit. Everyone at our dinner party loved it and i gave a copy of the recipe to each of our guest. item not reviewed by moderator and published
Barefoot Contessa always makes a great dish, On the same evening, I prepared this lamb chops recipe and Giada's lamb chop recipe... the family voted for Giada's. The salt measurement has to be a miss print. It wasn't ruined but it was definatley way too much salt and too much mustard, for that matter. I still love ya Ina, it's nice to know your human like the rest of us. item not reviewed by moderator and published
Too much mustard and salt, even so, the lamb was wonderful. I took this at face value, I cook, but am not a cook. Thomas item not reviewed by moderator and published
In reading the recipe, I felt the amount of salt called for was way too much. Only used 3/4 of a teaspoon and that was just enough. The basic recipe for the marinade used herbs & spices that one would use for almost any lamb dish ( add some cracked pepper), so Ina's recipe was NOT original or fabulous. Rack of lamb is an expensive and tender meat,,, treat it gently, watch it carefully when roasting, and you'll have lamb "worthy of its salt"! item not reviewed by moderator and published
This recipe (adjusted per comments from others to reduce salt) is a great way to prepare rack of lamb. It's simple, uses common ingredients, and produces a wonderfully browned crust on tender, perfectly cooked meat. The crust is super flavorful and complements the meat well. I'm sure I'll use this one again! item not reviewed by moderator and published
I've made this dish a number of times now - all with great results. The problem is that it seems someone goofed along the way publishing the measurements. I normally make this for my just wife and I so I only use one rack. Here's what works for us: BTW - I got a massage last time I made this!! (1) 1-1/2lb rack of lamb 3/4-1 Tsp Kosher salt max. The recipe calls for 1-1/2 TBSP for two racks and that is way too much. Typo there!! 1-1/2 TBSP minced fresh rosemary 2 medium garlic cloves, minced Maximum 1/4 cup good quality stone ground dijon mustard(less if you are not a dijon fan) The stone ground texture brings out somethng extra. 1/2 TBSP good quality Balsamic vinegar(spend the extra $2-it's worth it) Follow your meat thermometer rather than her timed suggestions - that's with Ina's oven, not yours. 130 degrees internal temp in my oven is barely med rare but took 35 min. 135 degrees is my choice - Medium rare/medium - but watch closely. It can mean the end to a perfect meal. Never cook Lamb more than Medium. It's great - try it with Emerils garlic and red pepper infused Angel Hair Pasta. It's a big hit!! item not reviewed by moderator and published
This is THE perfect recipe for rack of lamb...HOWEVER, I'm quite certain that the 1-1/2 Tablespoons of salt is supposed to be 1-1/2 teaspoons. I made it originally after watching the show (found the recipe on the website) and it was too salty to eat. I then made it with the salt at 1-1/2 tsp and it is phenomenal! Always perfectly cooked...all the time! item not reviewed by moderator and published
We love this recipe! Best Lamb Marinade we have tried! Ina's the best! item not reviewed by moderator and published
My husband and I made this for dinner last night and it was so easy to make and so delicious. I would definitely make this for a dinner party. item not reviewed by moderator and published
I wanted to make something delicious for my visiting daughter and son-in-law but it had to be simple and quick, something we could enjoy once the little ones were in bed, whatever time that might be. This lamb was simple, delicious, and the method of cooking created two perfect medium rare racks. After a crazy day of juggling the needs of two little ones, we sat down to an elegant meal. I'll definitely make this again. item not reviewed by moderator and published
Too much salt! Would have been better with 1/2 tsp. of salt instead of over one tablespoon. item not reviewed by moderator and published
1st of all, I love Ina Garten -- but I think this is a recipe for disaster, not for $$$ rack of lamb. I made it as directed -- hesistated on the salt -- but plunged ahead. It was incredibly salty. The mustard was overwhelming, too. My advice: if you're a big mustard fan, by all means go ahead, but for the love of God, add the salt SLOWLY, to taste. You might want to adjust the mustard/balsamic vinaigrette ratios too. I gave up on this BEFORE putting it on the lamb, and found Ted Allen's "Stuffed Rack of Lamb for Two" recipe, which was outstanding. item not reviewed by moderator and published
I have at least four other lamb recipes that I have used over the past 15 years. This one is probably the best!!! My guests loved it! If you like less salty....reduce the amt. of salt. (Remember use "high end" salt and mustard.) Other wise it is perfect! item not reviewed by moderator and published
I used this recipe and used whole grain dijon mustard. It had a great deal of zest. We all enjoyed it. item not reviewed by moderator and published
I made this for Valentine's Day and it was a huge hit! My husband loves rack of lamb and he said this was one of the best he'd ever had. The only change I would make would be to cut down on the salt slightly as it was slightly too salty. Otherwise, it was perfect as is!! item not reviewed by moderator and published
Ina is my hero! I had company for dinner and made this rack of lamb recipe to rave reviews. The coating was fabulous and the lamb was perfectly done and so tender. Leaving the lamb out of the refigerator for an hour is the trick to this excellent recipe. Thank you, Ina, for a successful dinner. item not reviewed by moderator and published
this recipe has great flavors and aromas. item not reviewed by moderator and published
This was the best rack of lamb ever and this is the first one I have ever made. I used one rack of lamb so I cut the receipe in half. I am also careful about my salt in take, but this was perfect and not salty at all. Thanks Ina for another surperb receipe. item not reviewed by moderator and published
My family love's lamb and Ina's receipe was a hit for us. I made this recipe several times and my family and friends love it!!! item not reviewed by moderator and published
The topping was terrible and it browned too much. I followed the directions exactly as given. It was beautiful on the show, but something must have been edited. item not reviewed by moderator and published
The barefoot contessa's recepies are accurate, mesurements are perfect and the recepies are just delicious. This one was elegant and not too difficult item not reviewed by moderator and published
This came out so good and was really easy. I love that I can prep in under 10 minutes, then after marinating, pop it in the oven. The rosemary and mustard make the dish. Plus it's really moist. item not reviewed by moderator and published
This is the perfect dish for a dinner party... you can prepare it early (up until you have to cook it) and still spend time with your friends item not reviewed by moderator and published
If you like Lamb you are going to love this!! This was one of the best lamb dishes I have ever cooked, and it is so easy. I did cook it a little longer than it called for. 25 min. is just too rare for me but other than that it was great. item not reviewed by moderator and published
Too much of everything in the coating. I prefer Julia's recipe which only calls for one clove of garlic mashed with 1/2 tsp. of salt, 1/2 tsp. of dried thyme, 2-3 tbs. dijon all whisked together with 3-4 tbs. olive oil. Makes the perfect amount for 2 racks of lamb. Julia also presses in some fresh bread crumbs and dribbles them with butter after the first 10 minutes. Yum! item not reviewed by moderator and published
I've made this multiple times, each time it tastes great and is very easy to make. The sauce becomes tangy with the dijon and balsamic vinegar, plus with the rosemary it just makes it even more delicious. This is definitely my family's favorite rack of lamb recipe. item not reviewed by moderator and published
This recipe was fast and easy. I made it for a dinner party for my in-laws and they loved it! item not reviewed by moderator and published
I'm not a big fan of lamb, but my husband is, and he said that this is so far the best rack of lamb that he tried. Very tasty and not dry at all, he just love it. item not reviewed by moderator and published
Amazing and very easy! Would recommend to impress anyone!!! item not reviewed by moderator and published
I agree with other reviewers about the mustard being overpowering. I reduced the mustard by half but the marinade was still too salty. I suspect the other reviewers that did not comment about the Na content adjusted the recipe on their own secondary to health reasons. Ina tends to use too much salt which is not good for us hypertensive suffers. I have not tried it without the salt but I suspect that should do the trick. item not reviewed by moderator and published
This was my first attempt at lamb and I must say it was amazing! The lamb came out so tender and delicious. Ofcourse the seasoning paste is a bit strong to eat, it does flavour the lamb nicely. I think I would substitute "grainy" dijon mustard next time for a more delicate flavour. item not reviewed by moderator and published
I am a huge fan of Ina Garten and own all of her cookbooks. This is the only Barefoot Contessa recipe I have tried that was terribly disappointing. The racks of lamb I used weighed about 1 and 1/4 lbs each. Perhaps Ina is using much larger racks. The lamb was way too salty (almost inedible) and drowned in mustard. Although I hesitate to make this recipe again, it may be fine if all coating ingredients are cut in half. item not reviewed by moderator and published
I liked this rack of lamb, it was very flavorful and tender. However, the mustard was a little too much for me and I thought it overwhelmed the meat a bit. Next time I will cut down on the mustard. item not reviewed by moderator and published
this was amzing it was so tender and so flavorful my onl omplaint was that it was a little too rare for me item not reviewed by moderator and published
I fixed this for my husband - he really loved it. It's easy and elegant, especially with the Parmesan asparagus! This will be a definate meal for entertaining! Cindy Bradenton, FL item not reviewed by moderator and published
This is the best rack of lamb recipe I ever tried. It is easy to prepare and no fuss. The first time, I prepared it for my in-laws. They absolutely love it and asked for the recipe. I have prepared it many times since. Kosher salt (no substitution with table salt) and good mustard are the key to this recipe. item not reviewed by moderator and published

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