There are slews of recipes for rack of lamb everywhere and Ina Garten has made several versions over the years. As she is one of our favorite chefs, I invariably turn to her for ideas.
I make her Rack of Lamb Persillade which we love, but the last time my daughter was home, we tried this recipe for the first time. Daughter Tracy loves lamb....orders it often when we go out to dinner (although it's gotten sooooo pricey), so I knew she'd love this version. So simple to make and really, if you follow her guidelines, it's a no-fail recipe. I served a salad and some delicious roasted sweet potatoes with it.
Ina Garten's Mustard Rack of Lamb
From Barefoot Contessa, Episode: Anniversary Dinner
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)
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.