Rosemary rack of lamb with easy tzatziki from Make It Ahead: A Barefoot Contessa Cookbook (page 120) by Ina Garten

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Notes about this recipe

  • kelly_o3np72 on April 21, 2026

    This was so easy and delicious!

  • mharriman on April 03, 2019

    My husband and I loved this recipe. Very flavorful and easy to prep the herb and EVOO paste with my Cuisinart. I marinated our 1.10 pounds of lamb for 9 hours and roasted at 400 degrees instead of 450 since I was also baking russet potatoes. My rack was at medium temp. at 25 minutes in my oven. The tzaziki goes nicely with it. I ate leftovers (cold) from my lunchbox today and they were delicious.

  • anya_sf on September 04, 2017

    I marinated the lamb about 7 hours. Used the mini-processor to make the herb paste, but I think you could mix it by hand. Roasted the lamb 25 minutes, but at that point it was already medium, not medium-rare. Still, it was tender and juicy. Nice flavor, everyone loved it. Good with the tzatziki. In my house, it served 4, not 6.

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