Rosemary Rack of Lamb with Balsamic-Raisin Reduction |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rack of lamb is a grand entrée for a special dinner. Serve with polenta, and open a bottle of bold cabernet sauvignon. Ingredients:
1 cup dry red wine |
3/4 cup balsamic vinegar |
1/4 cup raisins |
1 tablespoon brown sugar |
1 tablespoon butter |
1 (1 1/2-pound) french-cut rack of lamb (8 ribs), trimmed |
2 teaspoons finely chopped fresh rosemary |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Combine first 4 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; cool slightly. Add the butter, stirring well with a whisk; keep warm.
3. Sprinkle lamb with rosemary, salt, and freshly ground pepper. Place lamb, meat side up, on a broiler pan coated with cooking spray. Bake at 425° for 30 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes. Slice rack into 8 pieces. Serve with reduction.
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