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.
Photo: Rack of Lamb Recipe

















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By themingway1
on March 31, 2013
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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!
By Beth in Virginia
Herndon, VA
on March 31, 2013
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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.
By nnp
on January 01, 2013
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Quite good and tender, I did cook it a bit longer! Wonderful New Year Eve dinner.
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