Oven Roasted Rack of Lamb with Garlic & Herbs

Rack of lamb makes a dramatic presentation and surprisingly, is very easy to prepare. One of Ina Gartens favourite ways to prepare lamb, this recipe uses just six ingredients which are simply whizzed together in a food processor: rosemary, thyme, garlic, mustard, salt and balsamic vinegar. Placed in a roasting pan and coated with this aromatic elixir, the rack should stand for an hour, to allow the flavours work their magic. Roasted at 450°F for 20-25 minutes, the lamb rests for 15 minutes, covered in aluminum foil, before being served as single or double chops, as desired. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.

Rack of Lamb with Garlic and Herbs
Serves 2
Recipe courtesy of Ina Garten

1 1/2 tbsp kosher salt
2 tbsp minced fresh rosemary leaves

1 tbsp finely chopped fresh thyme (my addition)
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tbsp balsamic vinegar
1 full rack of lamb, frenched


In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme 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°F. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare, or until a thermometer inserted diagonally into the centre of the lamb registers 120°F. Remove from the oven and allow to sit for 15 minutes, covered with aluminum foil. Cut into individual or double chops and serve — delicious with steamed rapini and fingerling potatoes.