Nutritional Information
Calories: 208
Fat: 10.3g
Protein: 20.6g
Carbohydrates: 7.7g
Fiber: 0.2g
Cholesterol: 65mg
Iron: 2.2mg
Calcium: 25mg
Sodium: 87mg

Servings:
Serves 4, serving size2 lamb chops and about 2 teaspoons sauce.

Time To Cook
Overnight refrigerated marinade.
20 to 25 minutes oven time.
35 minutes preparation time.
Rosemary-Crusted Rack of Lamb
With Balsamic Sauce

Ingredients
  • 1 French-cut lean rack of lamb about 1.5 pounds or about 8 ribs
  • 3 tablespoons balsamic vinegar
  • 3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 1/4 cup fresh breadcrumbs
  • Cooking spray of your choice
  • 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 but recommended
  • Red grapes, optional

Directions
  
  1. 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 degrees.
  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 degrees for 20 minutes or until the meat thermometer registers 145 degrees for 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 for 8 minutes or until liquid almost evaporates.
  5. Add chicken broth and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1/3 cup about 5 minutes.
  6. Combine honey and cornstarch and add to the broth mixture. Bring to a boil and cook for 1 minute stirring constantly.
  7. Slice rack into 8 chops. Serve sauce with lamb and garnish with thyme sprigs and red grapes if desired.
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