Nutritional Information
Calories: 208
Fat: 10.3g
Protein: 20.6g
Carbohydrates: 7.7g
Fiber: 0.2g
Cholesterol: 65mg.
Sodium: 87mg.
Calcium: 25mg


YIELD: 4 servings (serving size: 2 lamb chops and about 2 teaspoons sauce) Time To Cook

PREPARATION TIME: Overnight marinade
COOKING TIME: 60 minutes
Rosemary-Crusted Rack of Lamb With Balsamic Sauce
 Ingredients
  • 1 (1 1/2-pound) French-cut lean rack of lamb, about 8 ribs (service meat department)
  • 3 tablespoons balsamic vinegar (aisle # 6)
  • 3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided
    (produce department or aisle # 8)
  • 2 garlic cloves, minced (produce department)
  • 1/8 teaspoon pepper (aisle # 8)
  • 1/4 cup fresh breadcrumbs (aisle # 12)
  • Cooking spray (aisle # 6)
  • 1/2 teaspoon olive oil (aisle # 6)
  • 1/4 cup minced shallots (produce department)
  • 1/4 cup dry white wine or cooking wine (aisle # 1)
  • 1/2 cup low-salt chicken broth (aisle # 6)
  • 2 teaspoons honey (aisle # 5)
  • 1/2 teaspoon cornstarch (aisle # 8)
  • Thyme sprigs - optional (produce department)
  • Red grapes - optional (produce department)

Directions
  
  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.
  2. Preheat oven to 450°.
  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.
  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, stirring constantly.
  5. Slice rack into 8 chops. Serve sauce with lamb; garnish with thyme sprigs and red grapes, if desired.
  6. Note: You can use 3/4 cup low-salt chicken broth and omit the wine, if desired.


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