Rosemary-Crusted Rack of Lamb With Balsamic Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ask your butcher for a French-cut rack of lamb (for which bones have been cleaned down to loin). Ingredients:
1 (1 1/2-pound) french-cut lean rack of lamb (about 8 ribs) |
3 tablespoons balsamic vinegar |
3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided |
2 garlic cloves, minced |
1/8 teaspoon pepper |
1/4 cup fresh breadcrumbs |
cooking spray |
1/2 teaspoon olive oil |
1/4 cup minced shallots |
1/4 cup dry white wine |
1/2 cup low-salt chicken broth |
2 teaspoons honey |
1/2 teaspoon cornstarch |
thyme sprigs (optional) |
red grapes (optional) |
Directions:
1. Trim fat from lamb. Combine vinegar, 2 teaspoons rosemary, and minced garlic in a large zip-top plastic bag. Add the lamb to bag, and seal. Marinate in refrigerator for at least 6 to 12 hours, turning occasionally.
2. Preheat oven to 450°.
3. Remove lamb from bag, reserving marinade. Sprinkle lamb with pepper. Combine the breadcrumbs and 1 teaspoon chopped rosemary, and pat breadcrumb mixture into meaty side of lamb. Place lamb, meat side up, on a jelly-roll pan coated with cooking spray. Insert a meat thermometer into the thickest part of lamb, making sure not to touch bone. Bake lamb at 450° for 20 minutes or until the meat thermometer registers 145° (medium-rare) or until the lamb is desired degree of doneness.
4. Heat olive oil in a large nonstick skillet over medium-high heat; add shallots, and sauté for 4 minutes. Add white wine and reserved marinade, and bring to a boil. Reduce heat, and simmer, uncovered, 8 minutes or until liquid almost evaporates. Add chicken broth, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1/3 cup (about 5 minutes). Combine honey and cornstarch, and add to the broth mixture. Bring to a boil, and cook for 1 minute, stirringconstantly.
5. Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired.
6. Note: You can use 3/4 cup low-salt chicken broth and omit the wine, if desired.
|
|