Rack of Lamb With Rosemary and Balsamic Vinegar Recipe

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.

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 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.

Rack of Lamb With Rosemary and Balsamic Vinegar

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