Rack of Lamb With Rosemary and Balsamic Vinegar

Name: Rack of Lamb With Rosemary and Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 tablespoons butter; 1 rib celery, diced; 1 medium-size onion, peeled and diced; 1 carrot, scraped and diced; 2 tablespoons chopped fresh rosemary leaves; 1/4 pound lamb bones, in small pieces; 1/2 cup plus 1 tablespoon balsamic vinegar; 2 cups dry white wine; 4 ripe, medium-size size tomatoes, diced; 2 racks of lamb, frenched; Salt and freshly ground pepper to taste; Sprigs of fresh rosemary

Servings: persons

2 tablespoons extra-virgin olive oil
4 tablespoons butter
1 rib celery, diced
1 medium-size onion, peeled and diced
1 carrot, scraped and diced
2 tablespoons chopped fresh rosemary leaves
1/4 pound lamb bones, in small pieces
1/2 cup plus 1 tablespoon balsamic vinegar
2 cups dry white wine
4 ripe, medium-size size tomatoes, diced
2 racks of lamb, frenched
Salt and freshly ground pepper to taste
Sprigs of fresh rosemary

1
Preheat oven to 400 degrees.
2
In a large saucepan heat the oil and melt the butter.
3
Stir in the celery, onion, carrot and rosemary.
4
Add the lamb bones and saute 5 to 8 minutes, until the bones and vegetables have browned.
5
Pour off excess fat.
6
Add the half cup of vinegar to the bones and vegetables and cook down until the vinegar just coats the bottom of the pan with a thin film.
7
Add the wine and tomatoes and simmer slowly about 30 minutes.
8
While the sauce is simmering, season the racks of lamb with salt and pepper, place in a roasting pan and roast 20 to 25 minutes for medium-rare to rare.
9
Remove the racks from the oven and let rest 10 minutes.
10
Force the sauce mixture through a fine sieve.
11
Season with salt and pepper, and add the remaining tablespoon of balsamic vinegar.
12
Place in a small saucepan to reheat.
13
Carve the racks and serve with the warm sauce.
14
Garnish each portion with a sprig of rosemary.

455

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 tablespoons butter, 1 rib celery, diced, 1 medium-size onion, peeled and diced, and more.

Yes, Rack of Lamb With Rosemary and Balsamic Vinegar 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!