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Rack of Lamb

PamelaPamela Fear

Barefoot Contessa recipe. Excellent lamb!!!

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Makes 6 servings
total time:
45 min

Save this recipe 2
Save this recipe 2
Makes 6 servings
total time:
45 min


  • 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)
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  • 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. (I usually roast for about 23 min.) Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

  • 4

    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.

Recipe Notes

Edit note

Only coat the lamb lightly with the mustard mixture. You don't want a crust.

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