Recipe courtesy of Ina Garten
Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

Categories:

IDEAS YOU'LL LOVE

Rack of Lamb

Recipe courtesy of Ina Garten

Oven Roasted Rack of Lamb

Recipe courtesy of Kathleen Daelemans

Lamb Lollipops

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Lamb Shepherd's Pie

Recipe courtesy of Shauna James Ahern

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking