Recipe: Tasty Roasted Rack of Lamb with Balsamic Sauce

Roasted Rack of Lamb with Balsamic Sauce. An impressive roasted leg of lamb served with a rich balsamic-fig sauce. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired. Twenty minutes gave us medium for the end cuts and medium rare for the interior ribs.

Rack of Lamb with Yogurt Mint SauceA Sweet Pea Chef. How to cook a lamb rack with a mint sauce of balsamic vinegar. Grilled Rack of Lamb on Big Green Egg You can cook Roasted Rack of Lamb with Balsamic Sauce using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Roasted Rack of Lamb with Balsamic Sauce

1. Prepare 8 of lamb chops French rack (rack of lamb).
2. You need 1 of generous amount Herb salt.
3. You need 1 clove of ● Garlic.
4. You need 1 tbsp of ● Olive oil.
5. It's 1 of ● Rosemary, thyme (fresh).
6. It's of Balsamic sauce.
7. You need 50 ml of Balsamic vinegar.
8. You need 1 tbsp of Honey.
9. You need 1 of cm square Butter.
10. You need 1 tbsp of Grainy mustard.
11. It's 1/2 tsp of Soy sauce (if desired).

Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil. Beneath the recipe I've included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon. To make sauce, combine balsamic vinegar and brown sugar and bring to a boil. As soon as it looks syrupy add red wine and remaining spice mixture.

Roasted Rack of Lamb with Balsamic Sauce instructions

1. [Herb oil] Slice garlic thinly, coarsely chop the herbs and soak them in the olive oil..
2. [Prepare the meat] Rub a generous amount of herb salt on the surface of the rack of lamb. Drizzle on the olive oil and leave it for 1 hour to overnight if possible..
3. [Pan-fry the lamb] Heat the skillet and cook the lamb on both sides until golden brown. (You will use the same skillet to make the sauce from Step 7.).
4. Bake the lamb in the oven at 200℃ for 15-20 minutes. Adjust the cooking time according to the size and the thickness of the lamb..
5. The baked lamb will become thicker and springy. Insert a skew in the middle of the lamb and leave it for a few seconds. Pull it out and put the skewer on your lower lip right away, if it does not feel "cold", it is done baking..
6. Cover it with aluminum foil and leave it in a warm area for more than 10 minutes to continue cooking in residual heat..
7. [Make the sauce] Add the balsamic vinegar and honey in the skillet that you used to cook the lamb at Step 3, and simmer until thick..
8. Turn off the heat and melt butter with residual heat. Add the grainy mustard and the sauce is done. Add some soy sauce to bring the flavors together if desired..
9. Use a rubber spatula to collect the honey balsamic sauce and scoop it up with a spoon and pour it over the lamb..
10. Bring the rack of lamb to the table and cut it in front of your guests to liven up the atmosphere..

Place lamb racks in a roasting pan on a rack. Herb-Crusted Rack of Lamb With Rosemary Potatoes Recipe. Roast Rack of Lamb with Herb Sauce. The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing.