Rosemary-Crusted Rack of Lamb With Balsamic Sauce

BECKY LUIGART-STAYNER

Ask your butcher for a French-cut rack of lamb (for which bones have been cleaned down to loin).

Yield: 4 servings (serving size: 2 lamb chops and about 2 teaspoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 45%
  • Fat: 10.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1g
  • Protein: 20.6g
  • Carbohydrate: 7.7g
  • Fiber: 0.2g
  • Cholesterol: 65mg
  • Iron: 2.2mg
  • Sodium: 87mg
  • Calcium: 25mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rosemary-Crusted Rack of Lamb With Balsamic Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy