ROASTED RACK OF LAMB WITH FRESH MINT BALSAMIC VINAIGRETTE RECIPE

 

  • Cooking Time:
  • Servings: 4-6
  • Preparation Time:

Ingredients

  • AUSTRALIAN LAMB
  • •2-3 medium Australian lamb racks (7-8 bones per rack)
  • SEASONING BLEND
  • •2 teaspoons thyme, dry, whole
  • •1 teaspoon salt
  • •1 teaspoon black pepper, freshly ground
  • FRESH MINT BALSAMIC VINAIGRETTE
  • •¼ cup olive oil
  • •½ cup chicken stock
  • •2 tablespoons balsamic vinegar
  • •3 tablespoons fresh mint, coarsely chopped
  • •8 cups salad greens (optional), such as curly endive, frisée or your favorite, washed

Directions

  • 1.Preheat oven to 475°F.
  • 2.Combine seasonings in a small bowl and sprinkle over the meat.
  • 3.Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.
  • 4.Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135°F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
  • 5.Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. Cut the racks into individual chops and serve, topped with the sauce atop salad greens.

Notes

Categories: Lamb/Sheep 
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