See more
Rosemary Rack of Lamb with Balsamic-Raisin Reduction

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.

Cooking Light NOVEMBER 2007

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 43%
  • Fat: 15.1g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.5g
  • Carbohydrate: 17.5g
  • Fiber: 0.4g
  • Cholesterol: 88mg
  • Iron: 2.2mg
  • Sodium: 412mg
  • Calcium: 34mg

Go to full version of

Rosemary Rack of Lamb with Balsamic-Raisin Reduction recipe