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)
  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 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.
  5. Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired.
  6. Note: You can use ¾ cup low-salt chicken broth and omit the wine, if desired.


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