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Rosemary-Crusted Rack of Lamb With Balsamic Sauce

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 2 lamb chops and about 2 teaspoons sauce)
Ask your butcher for a French-cut rack of lamb (for which bones have been cleaned down to loin).

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 450°.

  3. 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.

  4. 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.

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

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