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Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb...
2 racks of lamb (14 to 16 ounces each), frenched. Easy Tzatziki (recipe follows) 1 hothouse cucumber, unpeeled and seeded. 2 (7-ounce) containers Greek yogurt, such as Fage Total. 1/4 cup sour...
2 racks of lamb (1 1/2 pounds each), trimmed and frenched (see Cook's Notes) 3 tablespoons good Dijon mustard. Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil. In a...
2 racks of lamb, “frenched” 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.
Rosemary rack of lamb with easy tzatziki. I started with a rub, chopped fresh rosemary leaves with chopped garlic, dried oregano, kosher salt, ground black pepper and processed it until it was finely minced.
Beautiful frenched rack of lamb Lamb with seasoning. Just a little hit of flavor along with the oil, which helps the seasoning adhere, and lubricates the meat a tad during the sear.
Coated in a tangy homemade mustard, Ina Garten's Rack of Lamb recipe is the perfect dinner-party dish.
