Wednesday, September 13, 2006

Rosemary Rack of Lamb with Honey Balsamic Sauce

Rosemary Rack of Lamb with Honey Balsamic Sauce
Inspired by The Abstract Gourmet

Prep time
: 5 minutes
Marinating time: 30 minutes – 1 hour
Cooking time: 20 minutes
Serves 2-3

1 rack of lamb
¼ cup fresh rosemary, finely chopped
¼ cup black pepper, coarsely ground
½ tsp sea or kosher salt
2 tbsp extra virgin olive oil
Plus enough light oil to sear the meat ( I put about ½” in skillet to make sure the oil goes halfway up the rack. Once the meat has been seared on both sides, discard the oil)

¼ scant cup good balsamic vinegar
2.5 tbsp liquid honey
¼ scant cup hearty red wine – merlot, shiraz (or whatever you have on hand)

1. Preheat the oven to 400°F/200°C

2. Use a non stick oven-proof skillet and medium high heat. Sear the rack of lamb meaty side up first. 3-4 minutes. Flip once it’s quite crusty and repeat. Drain the excess oil and discard.

3. Place the lamb in the oven and cook until the internal temperature reaches 140°F/60°C. Depending on the thickness of the lamb it could be from 10-20 minutes, so check with a meat thermometer or cut into the center of the roast.

4. Once it reaches the appropriate temperature, the meat will actually be underdone. Don't worry. Place on a platter and cover with foil to rest for 10-15 minutes. This will not only relax the meat, it will continue to cook so it will be medium rare. Judge accordingly for your preferences.

5 In the meantime, add the vinegar and honey to the drippings and stir over medium high heat. It should taste sweet and tangy – adjust to taste. Add the wine, stir and taste again. Let it boil down to a thickish sauce – just a few minutes. It should coat the back of a spoon.

6. Carve the rack into chops, by slicing between the ribs. Pour the sauce over the chops and serve.

It's great served with sweet potatoes and a green vegetable – asparagus, sautéed spinach….your favorite here.

Related links:

No comments: