Dijon- Balsamic Rack of Lamb

This recipe has been featured in a post on The Recipe Girl blog: Ina Garten’s Dijon Balsamic Rack of Lamb.

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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!

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One Response to “Dijon- Balsamic Rack of Lamb”

  1. 1

    Jeremiah 33:3 — April 30, 2009 @ 12:36 PM

    This really turned out wonderfully delicious! I was surprised it was so easy :). I didn’t use a processor or Kosher salt. I minced ingredients and used regular sea salt. I made the marinade and refrigerated it for 8 hrs, which blended flavors, then coated the lamb.