Rosemary-Crusted Rack of Lamb With Balsamic Sauce

Rosemary-Crusted Rack of Lamb With Balsamic Sauce
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 3 tablespoons balsamic vinegar
  • ¼ cup fresh breadcrumbs
  • ½ teaspoon olive oil
  • 1 (1 1/2-pound) French-cut lean rack of lamb (about 8 ribs)
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • Red grapes (optional)
  • + 8 more ingredients
    • 2 teaspoons honey
    • ½ teaspoon cornstarch
    • Thyme sprigs (optional)
    • 3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided
    • Cooking spray
    • ¼ cup minced shallots
    • ¼ cup dry white wine
    • ½ cup low-salt chicken broth

Trim fat from lamb. 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. Preheat oven to 450°. Remove lamb from bag, reserving marinade. Sprinkle lamb with...

View full recipe at My Recipes

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