rack of lamb

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Servs: 4   Prep:   Cook:

This is a Barefoot Contessa recipe from the food network.

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  • add   1 1/2 tablespoons kosher salt
  • add   2 tablespoons minced fresh rosemary leaves
  • add   3 garlic cloves, minced
  • add   1/2 cup Dijon mustard
  • add   1 tablespoon balsamic vinegar
  • add   2 racks of lamb, "frenched" (see note)
  • add   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.

Instructions

  1. 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.
  2. Preheat the oven to 450 degrees F.
  3. 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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