Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Glaze

By Shash

Cooking Times:
Rare:

• 120-130 °F Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting
Medium-rare:

• 130-140 °F Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting
Medium (with a touch of pink):

• 140-150 °F Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting
Well-done:

• 150-165 °F Internal appearance no pink or red, slightly moist with clear juices

Ingredients

• Lamb
• 1 * 1 lamb rack, frenched
• * Salt and freshly ground pepper, to taste
• 2-3 * 2-3 Tbsp olive oil
• Glaze
• 2 * 2 cloves garlic minced
• * ¾ cup balsamic vinegar
• * ½ cup red wine
• 2 * 2 Tbsp brown sugar
• 1 * 1 Tbsp minced rosemary
• 2 * 2 Tbsp red peppercorns, crushed

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 425°F.
2. Season the rack with salt and pepper and set aside.
3. Add glaze ingredients into a small saucepan and bring to boil.
4. Reduce heat and simmer until mixture thickens, about 10-15 minutes.
5. Heat oil in a large ovenproof roasting pan over medium high heat.
6. Sear the lamb racks for 2-3 minutes each side to brown, then drain excess fat from pan.
7. Brush with glaze, place in the oven and roast for 10-12 minutes, or until medium-rare* (135°F). Transfer to plate, cover loosely with foil and let rest for 5-10 minutes.
8. Slice and serve.