Rack Of Lamb With Roasted-Shallot Vinaigrette Recipe

Name: Rack Of Lamb With Roasted-Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 1 large shallot, unpeeled (about 1 oz.); 1/4 cup extra virgin olive oil, divided; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon finely chopped fresh thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; Meat; 2 racks of lamb, frenched (1 to 1 1/2 lb. each); extra virgin olive oil; 2 tablespoons finely chopped fresh thyme; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper

Servings: persons

Vinaigrette
1 large shallot, unpeeled (about 1 oz.)
1/4 cup extra virgin olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Meat
2 racks of lamb, frenched (1 to 1 1/2 lb. each)
extra virgin olive oil
2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

1
Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
2
Remove the shallot from the grill, and let cool; remove and discard the peel.
3
Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
4
Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
5
Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
6
Loosely cover the bones with foil to keep them from burning.
7
Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
8
Remove from the grill and let rest for 5 minutes before cutting into chops.
9
Serve warm with the vinaigrette.

290

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 14 ingredients. The key ingredients include: Vinaigrette, 1 large shallot, unpeeled (about 1 oz.), 1/4 cup extra virgin olive oil, divided, 1 tablespoon balsamic vinegar, and more.

Yes, Rack Of Lamb With Roasted-Shallot 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 Roasted-Shallot Vinaigrette

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