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Rack of Lamb with Bacon Vinaigrette

 

15

Yield

6

servings

Prep

25

min

Cook

25

min

Ready

1

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 each rack of lamb
trimmed, 8 ribs each
*
¼ cup olive oil
cup red wine vinegar
1 teaspoon garlic
minced
1 teaspoon coriander
ground
1 teaspoon kosher salt
1 teaspoon black pepper
ground
½ pound bacon
cut in 3/4-inch pieces
½ cup chicken broth
low-sodium
1 tablespoon dijon mustard

Directions

Have your butcher trim the racks, exposing the bone.

Remove the outer layer of fat and discard.

Lay the racks in a glass dish and sprinkle with 1 tablespoon oil, ¼ cup vinegar, garlic, coriander, salt and pepper.

Cover and let stand at room temperature for 1 hour.

Preheat oven to 450F.

Pat racks dry and place fat side up in a roasting pan.

Place in oven for 10 minutes, reduce heat to 350℉ (180℃) and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium.

Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes.

Set the skillet aside.

Remove the lamb from the oven and pour out the fat.

Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan.

Pour liquid into the skillet with the bacon.

When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter.

Pour any juices from the lamb into the saucepan.

Place the skillet over high heat, bring to a boil and add the mustard.

Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 29976% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 1326mg 55%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 29g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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