Rack of lamb is a grand entrée for a special dinner. Serve with polenta, and open a bottle of bold cabernet sauvignon.
1 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup raisins
1 tablespoon brown sugar
1 tablespoon butter
1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 425°.
Combine first 4 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; cool slightly. Add the butter, stirring well with a whisk; keep warm.
Sprinkle lamb with rosemary, salt, and freshly ground pepper. Place lamb, meat side up, on a broiler pan coated with cooking spray. Bake at 425° for 30 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes. Slice rack into 8 pieces. Serve with reduction.
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Fantastic! This was tender and succulent! Super easy and attractive! Reduction was a beautiful complement! Used currants instead of raisins. Served with wild rice stuffing for Thanksgiving, and everyone loved it! Would use Frenched rack of lamb next time to reduce fat, however.
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