Roasted Rack Of Lamb With Fresh Mint Balsamic vinaigrette

1. 1

   Preheat oven to 475F.

2. 2

   Combine seasonings in a small bowl and sprinkle over the meat.

3. 3

   Heat a large heavy skillet over high heat and add 1 tablespoon olive oil.

4. 4

   Brown lamb on both sides for 3 minutes each side.

5. 5

   Pour off fat from pan, but save any juices to make pan sauce later.

6. 6

   Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13 to 15 minutes until the internal temperature is 130-135F for medium-rare.

7. 7

   Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.

8. 8

   Set the original skillet back on a burner.

9. 9

   Add stock and scrape up any browned pieces from the bottom of the pan.

10. 10

    Reduce to about 1 tablespoon.

11. 11

    Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette.

12. 12

    Cut the racks into individual chops and serve, topped with the sauce atop salad greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.