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Incredibly easy...
incredibly elegant...
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1½ Tbs |
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kosher salt |
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2 Tbs |
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minced fresh
rosemary |
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3 cloves |
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garlic,
minced |
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½ cup |
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dijon
mustard |
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1 Tbs |
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balsamic
vinegar |
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2 racks |
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of lamb (frenched) |
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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. Add the mustard and balsamic vinegar
and process for 1 minute. |
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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. |
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3 |
Preheat oven to
450°F. |
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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. |
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Servings: 6 |
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Cooking Tips |
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*"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. |
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*Check lamb with an instant
thermometer. Rare will be 125 degrees; medium-rare is 130
degrees. |
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Recipe Source |
| Modified
from Barefoot Contessa Parties! |