This recipe has been featured in a post on The Recipe Girl blog: Ina Garten’s Dijon Balsamic Rack of Lamb.
Dijon- Balsamic Rack of Lamb
Yield: 6 servings
Prep Time: 15 min + standing time
Cook Time: 25 min
Ina Garten got it right with this blend of ingredients. It's absolutely perfect with rack of lamb.
1 1/2 Tablespoons kosher salt
2 Tablespoons fresh rosemary, minced
3 cloves garlic, minced
1/2 cup Dijon mustard
1 Tablespoon balsamic vinegar
2 racks lamb, frenched
1. In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, & garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
2. Place 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.
3. Preheat oven to 450°F.
4. 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" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8th-inch of fat on the meat.
*Check lamb with an instant thermometer. Rare will be 125 degrees; medium-rare is 130 degrees.
Source: Adapted from Barefoot Contessa Parties!