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.