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.
Perfectly cooked. The meat looks fabulous.ReplyDelete
Beautifully cooked and a gorgeous presentation Barbara. We are a lamb loving family and I'm sure this is a great recipe.ReplyDelete
That's perfectly prepared, Barbara. The meat looks so very juicy and tender.ReplyDelete
That´s look beautiful Barbara, really look delicious!ReplyDelete
I love Ina Garten and this rack of lamb looks SO perfect!!ReplyDelete
Rack of lamb and lamb chops are my favorite ways to eat lamb. They are so perfectly cooked and delicious looking, Barbara! I'll bet the racks would taste great grilled too.ReplyDelete
I actually have a rack of lamb at home and I didn't know what to do with it! Now I do :)ReplyDelete
I know you love Ina as much as I do! I've never gone wrong with any of her recipes, and I'm sure this one would be no different. Thanks for sharing!ReplyDelete
That's just pure Ina - simple as all get out but wonderful! I'm trying this one on the weekend...ReplyDelete
Oh! I love lamb, but not not but it often...your rack of lamb sure looks great Barbara...perfectly done!ReplyDelete
Enjoy the rest of your week :)
Greece is the land of lamb so this dish is so appreciated! Looks very juicy and well cooked!ReplyDelete
Oh, I do adore lamb. This sounds heavenly. Too bad it's far too much for one; the Knight won't touch lamb.ReplyDelete
Roasted to rosy perfection, Barbara! Like your daughter, I love lamb, and this preparation is spot-on.ReplyDelete