December 16, 2015

Rack of Lamb

The ratio of ease to wow factor is off the charts with this dish by Barefoot Contessa. Rack of lamb is what you want to serve when you want to impress someone special or in the mood for celebration. It's also perfect for a no-stress dinner party main course. You cannot mess this up!


1 1/2 tablespoons sea salt
2 tablespoons minced fresh rosemary
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "Frenched" (means scraping the meat off the tips of the bones)

1. Process the salt, rosemary, and garlic in the food processor until finely minced.  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 the oven to 450 degrees.
4. 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.

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