Roasted Rack Of Lamb With Fresh Mint Balsamic vinaigrette
Delicious lamb dish with a fresh twist
Yield
5 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Australian lamb： | |||
| 3 | medium |
rack of lamb
Australian, 7-8 bones per rack |
*
|
| Seasoning blen： | |||
| 2 | teaspoons |
thyme
dry, whole |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| Fresh mint balsamic vinaigrette | |||
| ¼ | cup |
olive oil
|
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 3 | tablespoons |
mint leaves
fresh, coarsely chopped |
|
| 8 | cups |
mixed salad greens
optional, such as curly endive, frisée or your favorite, washed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Australian lamb： | |||
| 3 | medium |
rack of lamb
Australian, 7-8 bones per rack |
*
|
| Seasoning blen： | |||
| 1E+1 | ml |
thyme
dry, whole |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| Fresh mint balsamic vinaigrette: | |||
| 59 | ml |
olive oil
|
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 45 | ml |
mint leaves
fresh, coarsely chopped |
|
| 1.9 | l |
mixed salad greens
optional, such as curly endive, frisée or your favorite, washed |
*
|
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.
