Ina Garten's Rack of Lamb

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.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
  • Now add the mustard and balsamic vinegar and process for about 1 minute.
  • 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.
  • Preheat oven to 450 degrees F.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@Sharon123
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@Sharon123
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"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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  1. ann2021
    Do I need to mince the rosemary first, before the salt and garlic, to ensure I have two TBSP?
    Replies 1
  2. Teapirate
    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.
    Reply
  3. Lydiamis
    Great Lamb, Wonderful flavors!
    Reply
  4. Rita1652
    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!
    Reply
  5. Sharon123
    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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