Ina Garten’s Rosemary Rack of Lamb with Easy Tzatziki | Barefoot Contessa | Food Network

Homemade tzatziki adds a cool finishing touch to Ina’s rack of lamb!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3oyqSsz
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Rosemary Rack of Lamb with Easy Tzatziki
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 7 hr 10 min (includes chilling and resting times)
Active: 40 min
Yield: 6 servings

Ingredients

1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons chopped garlic (4 cloves)
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
2 racks of lamb (14 to 16 ounces each), frenched
Easy Tzatziki (recipe follows)

Easy Tzatziki:

1 hothouse cucumber, unpeeled and seeded
2 (7-ounce) containers Greek yogurt, such as Fage Total
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper

Directions

Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process until minced. Add the olive oil and process into a coarse paste. Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours.

When ready to cook, preheat the oven to 450 degrees F.

Roast the lamb for 25 minutes exactly for medium rare and 30 minutes for medium. Remove from the oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. The internal temperature should read about 140 degrees when an instant-read thermometer is inserted sideways into the center of the lamb. Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki.

Easy Tzatziki:

Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#InaGarten #BarefootContessa #FoodNetwork #RosemaryRackOfLamb #EasyTzatziki

Ina Garten’s Rosemary Rack of Lamb with Easy Tzatziki | Barefoot Contessa | Food Network

Read More