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Rack of Lamb Recipe

Rack of Lamb

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

Showing 31-40 of 83

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  • on April 10, 2010

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    These are incredible. I wouldn't change a thing.

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  • on April 06, 2010

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    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!

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  • on March 16, 2010

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    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.

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  • on March 08, 2010

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    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

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  • on January 17, 2010

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    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!

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  • on December 26, 2009

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    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.

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  • on November 08, 2009

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    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!

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  • on October 15, 2009

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    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!

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  • on August 12, 2009

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    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!

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  • on August 04, 2009

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    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!

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