Ina G arten
In 1978, Ina Garten left her job as a budg et
analyst at the White House to pursue her
dream: operating a specialty food store in
the Hamptons. Since opening The Barefoot
Contessa, Garten has gone on to star in a
Food Network show of the same name
and written the phenomenally successful
Barefoot Contessa cookbook series, including her latest: Barefoot Contessa Back to
Basics (available at costco.com). She lives
in East Hampton, New York, with her husband, Jeffrey.
Rack of Lamb
Recipe developed by Ina Garten from
Barefoot Contessa Parties!
1 1/2 tablespoons kosher salt
2 tablespoons minced fresh
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic
2 Australian racks of lamb
( 7-8 ribs each)
In the bowl of a food processor fitted with a steel blade,
process salt, rosemary and garlic until they’re as finely
minced as possible. Add mustard and vinegar and process
for 1 minute.
Place 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°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. Makes 6 servings.
Lamb Loin Chops
1 6.5-ounce jar sun-dried
tomatoes in oil,
sliced into thin strips
(reserve the oil)
1 medium yellow onion,
(about 2 cups)
2 garlic cloves, minced
1 tablespoon capers,
rinsed and chopped
1 1/2 cups chicken
1 cup toasted pine
4 anchovy fillets
Zest from 1 lemon
1 tablespoon red
2 tablespoons chopped
2 tablespoons chopped
8 Australian Lamb
Preheat a skillet over medium-high heat. Add 3 tablespoons of the oil from the sun-dried tomatoes and the
onions. Cook onions until translucent. Add sun-dried
tomatoes, garlic, capers and 1 cup of the chicken stock,
and simmer for 5 minutes.
Transfer half of the sun-dried tomato mixture to a food
processor and the other half to a small mixing bowl.
In the food processor, add 1/2 cup of the toasted pine
nuts, anchovies, lemon zest and vinegar. Pulse to
coarsely chop but not fully puree the tomatoes. Add
remaining chicken stock as needed.
Combine the mixtures and stir in basil, parsley and
remaining pine nuts; season to taste with salt and
pepper. Keep warm.
Season the lamb with salt and pepper. Grill the chops
to desired doneness, about 4 minutes per side for
medium. Transfer to a plate or platter.
Spoon 2 heaping tablespoonfuls of the sun-dried
tomato mixture over the top of each lamb chop.
Makes 4 servings.