Dijon Balsamic Rack of Lamb

Name: Dijon Balsamic Rack of Lamb
Total time: 115 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1½ tablespoons kosher salt; 2 tablespoons fresh rosemary, (minced); 3 medium garlic cloves, (minced); ½ cup Dijon mustard; 1 tablespoon balsamic vinegar; 2 whole racks of lamb, (Frenched)

Ina Garten got it right with this blend of ingredients. It's absolutely perfect with rack of lamb.

⏱️ 115 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Hard 👁️ 21 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1½ tablespoons kosher salt
2 tablespoons fresh rosemary, (minced)
3 medium garlic cloves, (minced)
½ cup Dijon mustard
1 tablespoon balsamic vinegar
2 whole racks of lamb, (Frenched)

Steps

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 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 lamb for exactly 20 minutes for rare (or 25 minutes for medium rare). Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.