Roasted Rack Of Lamb With Fresh Mint Balsamic Vinaigrette Recipe

1. 1

   1.Preheat oven to 475u00b0F.

2. 2

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

3. 3

   3.Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side. Pour off fat from pan, but save any juices to make pan sauce later.

4. 4

   4.Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes until the internal temperature is 130-135u00b0F for medium-rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.

5. 5

   5.Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette. 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.