Home

Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Glaze

tags: | | |

Here is a great way to cook a rack of lamb. The sweetness of the sugar and vinegar compliment the nuttiness and slight heat of peppercorns.

Ready

Lamb

  • 1 lamb rack, frenched
  • Salt and freshly ground pepper, to taste
  • 2-3 Tbsp olive oil

Glaze

  • 2 cloves garlic minced
  • ¾ cup balsamic vinegar
  • ½ cup red wine
  • 2 Tbsp brown sugar
  • 1 Tbsp minced rosemary
  • 2 Tbsp red peppercorns, crushed

Set

Go

  1. Preheat oven to 425°F.
  2. Season the rack with salt and pepper and set aside.
  3. Add glaze ingredients into a small saucepan and bring to boil.
  4. Reduce heat and simmer until mixture thickens, about 10-15 minutes.
  5. Heat oil in a large ovenproof roasting pan over medium high heat.
  6. Sear the lamb racks for 2-3 minutes each side to brown, then drain excess fat from pan.
  7. Brush with glaze, place in the oven and roast for 10-12 minutes, or until medium-rare* (135°F). Transfer to plate, cover loosely with foil and let rest for 5-10 minutes.
  8. Slice and serve.

What you should know

Cooking Times:

Rare:

• 120-130 °F Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

Medium-rare:

• 130-140 °F Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink):

• 140-150 °F Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

Well-done:

• 150-165 °F Internal appearance no pink or red, slightly moist with clear juices

Re: Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Gl

Re: Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Gl

Amazing glaze. This is perfect for lamb.