Rosemary-Crusted Rack of Lamb with Balsamic Sauce
Recipe type: Lamb
- 1 (1½-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
- ⅛ teaspoon pepper
- ¼ cup fresh breadcrumbs
- Cooking spray
- ½ teaspoon olive oil
- ¼ cup minced shallots
- ¼ cup dry white wine
- ½ cup low-salt chicken broth
- 2 teaspoons honey
- ½ teaspoon cornstarch
- Thyme sprigs (optional)
- Red grapes (optional)
- 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.
- Preheat oven to 450°.
- 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.
- 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 ⅓ cup (about 5 minutes). Combine honey and cornstarch, and add to the broth mixture. Bring to a boil, and cook for 1 minute, stirringconstantly.
- Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired.
- Note: You can use ¾ cup low-salt chicken broth and omit the wine, if desired.