Rack of Lamb with Dijon Mustard Crust
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Adapted from: Ina Garten, Barefoot Contessa Parties! (Food Network)
Prep Time: 10 minutes + 1 hour resting | Cook Time: 20–25 minutes | Serves: 6
Level: Easy
The most impressive-looking dinner you'll ever make with the least amount of effort. A food processor paste of rosemary, garlic, kosher salt, Dijon mustard, and balsamic vinegar coats the lamb — one hour at room temperature, then 20 minutes at 450°F. The result is a golden, herb-crusted rack that carves into elegant individual chops at the table.
Ingredients
- 2 racks of lamb, "frenched" (see note)
- 1 1/2 Tbsp kosher salt
- 2 Tbsp minced fresh rosemary leaves
- 3 garlic cloves, minced
- 1/2 cup Dijon mustard
- 1 Tbsp balsamic vinegar
Instructions
- In a food processor fitted with a steel blade, process the salt, rosemary, and garlic until finely minced.
- Add the Dijon mustard and balsamic vinegar and process for 1 minute into a smooth paste.
- Place the lamb racks in a roasting pan or sheet pan with the ribs curving downward. Coat the tops generously with the mustard paste.
- Allow the lamb to stand at room temperature for 1 hour.
- Preheat oven to 450°F.
- Roast for exactly 20 minutes for rare, or 25 minutes for medium-rare.
- Remove from oven, cover loosely with foil, and rest 15 minutes before cutting into individual chops to serve.
Note: "Frenched" refers to scraping the meat from the tips of the exposed rib bones for a clean, elegant appearance. Ask your butcher to French the racks and leave about 1/8 inch of fat on the meat.
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