Grilled Rack Of Lamb- Vin Cotto Recipe

Name: Grilled Rack Of Lamb- Vin Cotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SERVES 4 TO 6; INGREDIENTS; For the lamb:; 2 teaspoons whole fennel seed; (or 1 teaspoon ground); juice of 2 lemons; juice of 2 oranges; 1 clove garlic, peeled; 2 tablespoons extra-virgin olive oil; I tablespoon harissa or crushed red; pepper flakes; 2 full racks of lamb, about 2 to 2 to 2 1/4 pounds each (plan on 4 bones per person); 1 1/2 tablespoons salt; 1/2 teaspoon coarse-ground black pepper; For the glaze:; 1/2cup balsamic vinegar; 1/2 cup vin cotto (if you can't find vin cotto,; up the balsamic vinegar to 1 cup); 1/4 teaspoon red pepper flakes; 1/2 tablespoon finely chopped rosemary; sea salt for sprinkling

Servings: persons

SERVES 4 TO 6
INGREDIENTS
For the lamb:
2 teaspoons whole fennel seed
(or 1 teaspoon ground)
juice of 2 lemons
juice of 2 oranges
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
I tablespoon harissa or crushed red
pepper flakes
2 full racks of lamb, about 2 to 2 to 2 1/4 pounds each (plan on 4 bones per person)
1 1/2 tablespoons salt
1/2 teaspoon coarse-ground black pepper
For the glaze:
1/2cup balsamic vinegar
1/2 cup vin cotto (if you can't find vin cotto,
up the balsamic vinegar to 1 cup)
1/4 teaspoon red pepper flakes
1/2 tablespoon finely chopped rosemary
sea salt for sprinkling

1
Method/Preparation
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1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.)
3
2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on
4
medium until combined, about 30 seconds.
5
3 Place the lamb in a large container and put the mixture over top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the
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better up to 8 hours.
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4 Turn the broiler grill to high
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5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade.
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6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with
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the cap of fat facing down.
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7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes
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more. Flip lamb racks over and continue broiling until the fat on top has started to caramelize and render. about 5 more minutes.
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8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med
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Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting
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Rack for 20 min.
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GLAZE
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1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high
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heat, reduce by half about 8 min. (ventilate kitchen well)
19
2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once.
20
To Finish Dish:
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Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: SERVES 4 TO 6, INGREDIENTS, For the lamb:, 2 teaspoons whole fennel seed, and more.

Yes, Grilled Rack Of Lamb- Vin Cotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Rack Of Lamb- Vin Cotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions