Rosemary Rack of Lamb with Balsamic-Raisin Reduction

Rack of lamb is a grand entrée for a special dinner. Serve with polenta, and open a bottle of bold cabernet sauvignon.

Yield:

4 servings (serving size: 2 chops and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 313
Caloriesfromfat 43 %
Fat 15.1 g
Satfat 6.2 g
Monofat 6.1 g
Polyfat 0.9 g
Protein 24.5 g
Carbohydrate 17.5 g
Fiber 0.4 g
Cholesterol 88 mg
Iron 2.2 mg
Sodium 412 mg
Calcium 34 mg

Ingredients

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
Cooking spray

Preparation

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.

Note:

Jeanne Kelley,

November 2007