Ina Garten Rack Of Lamb Recipe
Ina Garten Rack Of Lamb Recipe is pure magic. This elegant dish looks fancy but is surprisingly simple.
Equipment
- Roasting pan
- Meat thermometer
- Small food processor
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Aluminum foil
Ingredients
- 2 racks of lamb 1.5 pounds each
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 1 cup fresh breadcrumbs
- 2 tablespoons butter melted
Instructions
- Let the lamb sit at room temperature first.
- This takes about 30 minutes before cooking.
- Pat the meat dry with paper towels thoroughly.
- Season generously with salt and pepper on all sides.
- Mix breadcrumbs with rosemary, thyme, and garlic together.
- Add melted butter and olive oil to the mixture.
- Stir until everything is evenly combined and moistened.
- The mixture should hold together when pressed lightly.
- Heat a large skillet over high heat until hot.
- Sear the lamb racks fat-side down for 2 minutes.
- This creates a beautiful golden brown crust outside.
- Turn and sear all other sides quickly too.
- Brush Dijon mustard generously over the lamb racks.
- This helps the herb crust stick perfectly to meat.
- Don't skip this step—it adds wonderful flavor too.
- Press the herb mixture firmly onto the lamb.
- Cover the top and sides completely with mixture.
- Pat it down so it adheres well to surface.
- Roast at 450°F for about 20-25 minutes total.
- Check internal temperature with your meat thermometer carefully.
- Aim for 125°F for perfect medium-rare doneness.
- Let the lamb rest for 10 minutes after roasting.
- This allows juices to redistribute throughout the meat.
- Slice between the bones and serve immediately afterward.
Notes
- Ask your butcher to french the lamb bones.
- This makes presentation look more elegant and professional.
- Room temperature meat cooks more evenly than cold.
- Don't overcrowd your roasting pan during cooking time.
- Use fresh herbs instead of dried for best flavor.
- Let your meat rest—patience creates juicy, tender results.
- Invest in a good meat thermometer for accuracy.
- Sharp knives make slicing much cleaner and easier.