Recipes

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

45 min • 4 servings •

John S

45 min • 4 servings•

John S

Rack of lamb chops served with a rich, dark sauce on a beige plate, garnished with herbs and peppercorns.

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

Small sauce pan

Ovenproof roasting pan

Aluminum foil

Meat thermometer

Go!

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.

Recommendations

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

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