Rack of Lamb
Source of Recipe
Food Network - Barefoot Contessa
Recipe Introduction
Difficulty: Easy // Prep Time: 10 minutes // Cook Time: 25 minutes // Yield: 6 servings
Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23517,00.html List of Ingredients
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)
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.Recipe
1. 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.
2. Add the mustard and balsamic vinegar and process for 1 minute.
3. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture.
4. Allow to stand for 1 hour at room temperature.
5. Preheat the oven to 450 degrees F.
6. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare.
7. Remove from the oven and cover with aluminum foil.
8. Allow to sit for 15 minutes, then cut into individual ribs and serve.
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