Rosemary-Crusted Rack of Lamb with Balsamic Sauce

By Lv2Cook

Ingredients

• 1 1/2 pounds French-cut lean rack of lamb (about 8 ribs)
• 3 tablespoons balsamic vinegar
• 3 teaspoons chopped fresh rosemary
• OR
• 1 teaspoon dried rosemary divided
• 2 garlic cloves minced
• 1/8 teaspoon pepper
• 1/4 cup fresh breadcrumbs
• Cooking spray
• 1/2 teaspoon olive oil
• 1/4 cup minced shallots
• 1/4 cup dry white wine
• 1/2 cup low-salt chicken broth
• 2 teaspoons honey
• 1/2 teaspoon cornstarch
• Thyme sprigs (optional)
• Red grapes (optional)

Preparation

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.

Preheat oven to 450º.

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 450º for 20 minutes or until the meat thermometer registers 145º (medium-rare) or until the lamb is desired degree of doneness.

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, stirring constantly.

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

Serving Size: 2 lamb chops and about 2 teaspoons sauce