Roasted Rack Of Lamb With Fresh Mint Balsamic vinaigrette
Submitted by mariabjo
Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.
YIELD
5 servingsPREP
30 minCOOK
30 minREADY
60 minRack of lamb has a reputation as special-occasion territory, but the technique is more forgiving than it looks. The whole game is a hard sear followed by a quick roast: brown the racks in a screaming-hot skillet to build a deep, savory crust, then finish them in the oven just until they hit a rosy medium-rare.
Mint and lamb are an old, happy marriage, but this version skips the cloying jarred mint jelly. Instead you reduce the pan drippings with stock, then whisk in balsamic vinegar, olive oil, and a handful of fresh mint off the heat for a warm, bright vinaigrette that spoons right over the chops.
Two things make or break it. Don’t skip resting the meat for a full 10 minutes after roasting, or all those juices run out onto the cutting board instead of staying in the chops. And save the pan juices when you pour off the fat, since that’s the flavor base for your sauce.
Pro Tips
- Pull the lamb at an internal temperature of 130 to 135°F (54 to 57°C) for medium-rare; carryover heat nudges it a few degrees higher as it rests.
- Sear the racks hard and fast so they crust up without overcooking the interior.
- Reduce the stock until it’s nearly a glaze before adding the vinegar; that concentrates the vinaigrette’s flavor.
Variations
- Swap fresh rosemary or oregano for the mint in the vinaigrette.
- Add a smear of Dijon and a press of breadcrumbs before roasting for a herb-crusted rack.
- Serve over creamy polenta or roasted potatoes in place of the greens.
Ingredients
Directions
Preheat oven to 475°F.
Combine seasonings in a small bowl and sprinkle over the meat.
Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb on both sides for 3 minutes each side.
Pour off fat from pan, but save any juices to make pan sauce later.
Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13 to 15 minutes until the internal temperature is 130-135°F for medium-rare.
Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
Set the original skillet back on a burner.
Add stock and scrape up any browned pieces from the bottom of the pan.
Reduce to about 1 tablespoon.
Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form vinaigrette.
Cut the racks into individual chops and serve, topped with the sauce atop salad greens.
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