BECKY LUIGART-STAYNER
Yield
4 servings (serving size: 2 lamb chops and about 2 teaspoons sauce)

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

How to Make It

Step 1

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.

Step 2

Preheat oven to 450°.

Step 3

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.

Step 4

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.

Step 5

Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired.

Step 6

Note: You can use 3/4 cup low-salt chicken broth and omit the wine, if desired.

Ratings & Reviews

atremag's Review

Deanna0810
April 25, 2011
I made this as a main entree for easter dinner. I doubled the recipe, but marinated each rack separately. I used a meat thermometer and took it out right at 145 degrees. It took more than 20 minutes, but I had more than one thing in the oven and I think it affected the cooking time. The lamb was a perfect medium rare, and it was wonderfully moist. I would definitely make this again!

Deanna0810's Review

atremag
April 05, 2010
I followed the recipe exactly, and was thrilled with the results. The sauce was fantastic. I used no meat thermometer, and took it out in exactly 20 minutes and it was medium rare perfect.

carolfitz's Review

ASageH
November 26, 2009
Due to very bad planning, couldn't marinate as long as required. Brushed the lamb with 1tbs dijon ("glue" for the crumbs). Pulsed 1tbs each garlic & rosemary with the fresh breadcrumbs. Used foil to cover the ends of the bones. Twenty minutes gave us medium for the end cuts and medium rare for the interior ribs. Very attractive presentation. Served with roasted celery root, carrot, onion.

ASageH's Review

carolfitz
February 18, 2009
Good lamb recipe, not too difficult. I made fresh breadcrumbs which I think helped make the topping a little better. Delicious sauce, you don't even need that much on the lamb itself. I didn't have a meat thermometer but I took it out after 20 minutes like the recipe said and it was perfect.

RStauffer's Review

RStauffer
November 22, 2008
This was our first time making lamb, and it won't be our last. I loved this dish so much my husband caught me eating with my eyes closed. The balsamic sauce is SO good. Perfect dish for a special occasion.