Ina's Oven Roasted Rack of Lamb: Pink & Perfect

 

Who can resist lovely lean and tender New Zealand rack of lamb? One of Ina Garten's favourite ways to prepare lamb, this recipe uses just six ingredients which are simply whizzed together in a food processor: rosemary, 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. As Ina says, "This is one of my all-time favourite dinner party recipes, because I can season the lamb in advance and then just pop it in the oven before dinner." How easy is that?

Ina Garten 'Barefoot Contessa Parties!' cookbook

Rack of Lamb

Serves 2

Recipe courtesy of Ina Garten, 'Barefoot Contessa Parties'

3/4 tbsp kosher salt

1 tbsp minced fresh rosemary

3 garlic cloves, minced

1/4 cup Dijon mustard

1/2 tbsp balsamic vinegar

1 rack of New Zealand Spring Lamb

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° 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.