Taste of Tuesday | Rack of Lamb Recipe

There is no doubt that I'm drawn to a great recipe that only requires a handful of ingredients. I hate looking at a recipe that is a mile long of ingredients even if someone swears to me that it's super easy. I'm already turned off by the nine million spices it requires me to measure out. 

I have seen several different recipes for Rack of Lamb over the last few months and I've always been intrigued because the recipe itself always looked fairly simple. I was just super intimated by the baking process. I feared I would over cook them or mess them up somehow. 

Now that I've cooked them, I can't even believe how simple it was!! They were amazing and incredibly flavorful. The downside of this meal....rack of lamb is so expensive! Who knew?? I bought ours from Fresh Market and it was one rack of 8 lollipops and it was $40. I didn't have a clue it was that expensive until they checked me out. My Mom swears that Costco sells them for half the price. So if you have a Costco, lucky you! And go give this recipe a shot ASAP. It was such a great at home "date night" meal.

Rack of Lamb

via Ina Garten

Ingredients

1 1/2 tablespoons kosher salt

2 tablespoons minced fresh rosemary leaves

3 garlic cloves, minced

1/2 cup Dijon mustard

1 tablespoon balsamic vinegar

2 racks of lamb, "frenched" (see note)

Directions

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. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

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.

Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

I hope you enjoy it as much as we did. Have you ever cooked a rack of lamb before? I'd love to know your experience.