Rosemary-Crusted Rack of Lamb With Balsamic Sauce

Rosemary-Crusted Rack of Lamb With Balsamic Sauce Recipe
Ask your butcher for a French-cut rack of lamb (for which bones have been cleaned down to loin).


4 servings (serving size: 2 lamb chops and about 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 45 %
Fat 10.3 g
Satfat 3.4 g
Monofat 4.2 g
Polyfat 1 g
Protein 20.6 g
Carbohydrate 7.7 g
Fiber 0.2 g
Cholesterol 65 mg
Iron 2.2 mg
Sodium 87 mg
Calcium 25 mg


1 (1 1/2-pound) French-cut lean rack of lamb (about 8 ribs)
3 tablespoons balsamic vinegar
3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided
2 garlic cloves, minced
1/8 teaspoon pepper
1/4 cup fresh breadcrumbs
Cooking spray
1/2 teaspoon olive oil
1/4 cup minced shallots
1/4 cup dry white wine
1/2 cup low-salt chicken broth
2 teaspoons honey
1/2 teaspoon cornstarch
Thyme sprigs (optional)
Red grapes (optional)


Trim fat from lamb. Combine vinegar, 2 teaspoons rosemary, and minced garlic in a large zip-top plastic bag. Add the lamb to bag, and seal. Marinate in refrigerator for at least 6 to 12 hours, turning occasionally.

Preheat oven to 450°.

Remove lamb from bag, reserving marinade. Sprinkle lamb with pepper. Combine the breadcrumbs and 1 teaspoon chopped rosemary, and pat breadcrumb mixture into meaty side of lamb. Place lamb, meat side up, on a jelly-roll pan coated with cooking spray. Insert a meat thermometer into the thickest part of lamb, making sure not to touch bone. Bake lamb at 450° for 20 minutes or until the meat thermometer registers 145° (medium-rare) or until the lamb is desired degree of doneness.

Heat olive oil in a large nonstick skillet over medium-high heat; add shallots, and sauté for 4 minutes. Add white wine and reserved marinade, and bring to a boil. Reduce heat, and simmer, uncovered, 8 minutes or until liquid almost evaporates. Add chicken broth, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1/3 cup (about 5 minutes). Combine honey and cornstarch, and add to the broth mixture. Bring to a boil, and cook for 1 minute, stirringconstantly.

Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired.

Note: You can use 3/4 cup low-salt chicken broth and omit the wine, if desired.

November 1997
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