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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Rosemary-Crusted Rack of Lamb With Balsamic Sauce

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

Cooking Light NOVEMBER 1997

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

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

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.

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
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Rosemary-Crusted Rack of Lamb With Balsamic Sauce recipe

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