Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Glaze
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.
- 1 lamb rack, frenched
- Salt and freshly ground pepper, to taste
- 2-3 Tbsp olive oil
- 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
- Small sauce pan
- Ovenproof roasting pan
- Aluminum foil
- Meat thermometer
- Preheat oven to 425°F.
- Season the rack with salt and pepper and set aside.
- Add glaze ingredients into a small saucepan and bring to boil.
- Reduce heat and simmer until mixture thickens, about 10-15 minutes.
- Heat oil in a large ovenproof roasting pan over medium high heat.
- Sear the lamb racks for 2-3 minutes each side to brown, then drain excess fat from pan.
- 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.
- Slice and serve.
What you should know
• 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
• 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
• 150-165 °F Internal appearance no pink or red, slightly moist with clear juices