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Ina's Rack of Lamb
by
Barbara
Calificación: 4.0
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,%20so%20I%20knew%20she'd%20love%20this%20version.%20So%20simple%20to%20make%20and%20really,%20if%20you%20follow%20her%20guidelines,%20it's%20a%20no-fail%20recipe.%20I%20served%20a%20salad%20and%20some%20delicious%20roasted%20sweet%20potatoes%20with%20it.%3C/p%3E%3Cp%3EIna%20Garten's%20Mustard%20Rack%20of%20Lamb%3C/p%3E%3Cp%3EFrom%20Barefoot%20Contessa,%20Episode:%20Anniversary%20Dinner%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20a%20food%20processor%20fitted%20with%20a%20steel%20blade,%20process%20the%20salt,%20rosemary,%20and%20garlic%20until%20they're%20as%20finely%20minced%20as%20possible.%20Add%20the%20mustard%20and%20balsamic%20vinegar%20and%20process%20for%201%20minute.%20Place%20the%20lamb%20in%20a%20roasting%20or%20sheet%20pan%20with%20the%20ribs%20curving%20down,%20and%20coat%20the%20tops%20with%20the%20mustard%20mixture.%20Allow%20to%20stand%20for%201%20hour%20at%20room%20temperature.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20450%20degrees%20F.%3C/p%3E%3Cp%3ERoast%20the%20lamb%20for%20exactly%2020%20minutes%20for%20rare%20or%2025%20minutes%20for%20medium-rare.%20Remove%20from%20the%20oven%20and%20cover%20with%20aluminum%20foil.%20Allow%20to%20sit%20for%2015%20minutes,%20then%20cut%20into%20individual%20ribs%20and%20serve.%3C/p%3E%3Cp%3ENote:%20%22Frenching%22%20refers%20to%20scraping%20the%20meat%20off%20the%20tips%20of%20the%20bones.%20Ask%20your%20butcher%20to%20leave%201/8%20inch%20of%20fat%20on%20the%20meat.%3C/p%3E){kind=link}