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    You are in: Home / Recipes / Ina Garten's Rack of Lamb Recipe
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    Ina Garten's Rack of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
    2. 2
      Now add the mustard and balsamic vinegar and process for about 1 minute.
    3. 3
      Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
    4. 4
      Preheat oven to 450 degrees F.
    5. 5
      Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
    6. 6
      Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on April 11, 2010

      55

      This is one of my favorite lamb dishes, and my favorite rack of lamb recipe. The selection of mustard is very important. I have experimented a little, but so far Grey Poupon is the best. Originally I thought it a Mom-original, but she admitted it was from Ina Garten. Thank you for posting here.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2009

      55

      Great Lamb, Wonderful flavors!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2009

      55

      This is easy to bring together. I made the recipe using 1 rack which my Sister and I split. I roasted for 20 minutes. Then continued to broil for 5 minutes. It came out med rare. This would be great made on the grill. Thanks Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ina Garten's Rack of Lamb

    Serving Size: 1 (31 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 16.7
     
    Calories from Fat 6
    37%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1977.8 mg
    82%
    Total Carbohydrate 2.2 g
    0%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.6 g
    2%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    racks of lamb

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