Goomba38 wrote:
> I found a rack of lamb (8 ribs, marked down from 29.00 to 17.00) and it
> seemed a good idea for dinner tonight. I've never done a "rack" before,
> only rib and loin chops. So tried out Ina Garten's easy recipe below.
> Tasty and as easy as could be, but the cooking time was totally off. I
> understand rare to medium rare lamb....but in the 25 min roasting time,
> and the 15 to rest, it was still wayyyyyy too rare for me. We kept
> adding time until it hit an acceptable med-rare degree of doneness. I
> don't think my oven is off *that* much?? My instant read therm bit the
> bullet and died the other day, so I didn't have that to go on. How long
> do others usually roast a rack for?
>
> Rack of Lamb Copyright 2002, Barefoot Contessa Parties!, All rights
> reserved
> Show: Barefoot Contessa
>
> 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"
>
> 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.
> Preheat the oven to 450 degrees F.
>
> Roast the lamb for exactly 20 minutes for rare or 25 minutes for
> medium-rare. Remove from the oven and cover with aluminum foil. Allow to
> sit for 15 minutes, then cut into individual ribs and serve.

Isn't it likely that it's supposed to be 20minutes per pound? I can't
believe that she thinks every single rack of lamb is exactly the same
size.

They're usually not very heavy so it would probably be about 30-40
minutes, which sounds like what you ended up cooking them for.

Susan B.