Rack of Lamb

Show: Barefoot ContessaEpisode: Anniversary Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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Ingredients

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Directions

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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Comments & Reviews

recipe Rack of Lamb
suzan Houston, TX 11-08-2009
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MMMmmmm Delicious
Rated: 5 stars out of 5

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! Read more
recipe Rack of Lamb
Elizabeth Fort Worth, TX 10-15-2009
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First attempt was perfection!
Rated: 5 stars out of 5

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!Read more
recipe Rack of Lamb
Cheryl Regina, SK 08-12-2009
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Best ever!
Rated: 5 stars out of 5

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!Read more
recipe Rack of Lamb
Pat Kingston, NY 08-04-2009
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Cooked to perfection!
Rated: 5 stars out of 5

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!Read more
recipe Rack of Lamb
PENNY philadelphia, PA 06-06-2009
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my first rack of lamb
Rated: 5 stars out of 5

took longer than I expected....used internal thermometer that beeps when it is done. it was great
recipe Rack of Lamb
Jonathan New York, NY 05-22-2009
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Solid
Rated: 5 stars out of 5

Very straight forward way of getting a well roasted rack of lamb.