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Rosemary Rack of Lamb with Balsamic-Raisin Reduction

Yield 4 servings (serving size: 2 chops and 2 tablespoons sauce)
Rack of lamb is a grand entrée for a special dinner. Serve with polenta, and open a bottle of bold cabernet sauvignon.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.