Ina Garten Lamb Rack Recipe
If you want a special and delicious dinner, try the Ina Garten Lamb Rack Recipe. This recipe gives tender, juicy lamb with a crisp, flavorful crust.
Equipment
- Roasting pan or oven-safe skillet
- Sharp knife
- Cutting board
- Small bowl
- Spoon or brush
- Oven thermometer (optional)
- Measuring spoons
Ingredients
- 1 rack of lamb frenched (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme chopped
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup bread crumbs for extra crust
Instructions
Preheat the Oven
- Set your oven to 450°F (230°C). Prepare a roasting pan or oven-safe skillet for the lamb. This ensures even roasting and a crisp crust.
Prepare the Herb Mixture
- In a small bowl, mix garlic, rosemary, thyme, olive oil, salt and pepper. This will form a flavorful paste for the lamb crust.
Season the Lamb
- Pat the lamb dry with paper towels. Rub the herb mixture over all sides of the rack. Make sure it is evenly coated for best flavor.
Optional Bread Crust
- If using bread crumbs, press them lightly onto the lamb after brushing with herbs. This adds extra crunch to your crust.
Roast the Lamb
- Place the lamb in the preheated oven. Roast for 20–25 minutes for medium-rare. Use a thermometer if desired; 135°F internal temperature is perfect.
Rest the Lamb
- Remove lamb from the oven and cover loosely with foil. Let it rest 10 minutes. This keeps the meat juicy and tender when sliced.
Slice and Serve
- Use a sharp knife to slice between the ribs. Arrange on a serving platter. Drizzle any pan juices over the meat for extra flavor.
Notes
- Use fresh herbs for stronger flavor.
- Pat lamb dry to ensure a crisp crust.
- Let the lamb rest before slicing for juiciness.
- Use a meat thermometer to avoid overcooking.