Rack of Lamb with Bacon Vinaigrette Recipe

Name: Rack of Lamb with Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each rack of lamb trimmed, 8 ribs each; 1/4 cup olive oil; ⅔ cup red wine vinegar; 1 teaspoon garlic minced; 1 teaspoon coriander ground; 1 teaspoon kosher salt; 1 teaspoon black pepper ground; 1/2 pound bacon cut in 3/4-inch pieces; 1/2 cup chicken broth low-sodium; 1 tablespoon dijon mustard

Servings: persons

2 each rack of lamb trimmed, 8 ribs each
1/4 cup olive oil
⅔ cup red wine vinegar
1 teaspoon garlic minced
1 teaspoon coriander ground
1 teaspoon kosher salt
1 teaspoon black pepper ground
1/2 pound bacon cut in 3/4-inch pieces
1/2 cup chicken broth low-sodium
1 tablespoon dijon mustard

1
Have your butcher trim the racks, exposing the bone.
2
Remove the outer layer of fat and discard.
3
Lay the racks in a glass dish and sprinkle with 1 tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper.
4
Cover and let stand at room temperature for 1 hour.
5
Preheat oven to 450F.
6
Pat racks dry and place fat side up in a roasting pan.
7
Place in oven for 10 minutes, reduce heat to 350F (180C) and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium.
8
Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes.
9
Set the skillet aside.
10
Remove the lamb from the oven and pour out the fat.
11
Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan.
12
Pour liquid into the skillet with the bacon.
13
When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter.
14
Pour any juices from the lamb into the saucepan.
15
Place the skillet over high heat, bring to a boil and add the mustard.
16
Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 each rack of lamb trimmed, 8 ribs each, 1/4 cup olive oil, ⅔ cup red wine vinegar, 1 teaspoon garlic minced, and more.

Yes, Rack of Lamb with Bacon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rack of Lamb with Bacon Vinaigrette

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