Roasted Rack of Lamb with Balsamic Sauce

Name: Roasted Rack of Lamb with Balsamic Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 8 lamb chops French rack (rack of lamb); 1 generous amount Herb salt; 1 clove ● Garlic; 1 tbsp ● Olive oil; 1 ● Rosemary, thyme (fresh); 50 ml Balsamic vinegar; 1 tbsp Honey; 1 cm square Butter; 1 tbsp Grainy mustard; 1/2 tsp Soy sauce (if desired)

cookpad.japan @cookpad_jp

Ever since I moved to the house I live in now, and found a supermarket that carries rack of lamb, I've been cooking it whenever I have guests over. I posted this recipe so I can remember the baking temperature and the time of my current oven.

The details of this recipe can be found on my blog. Recipe by Kechauru recipe

cookpad.japan @cookpad_jp

The details of this recipe can be found on my blog. Recipe by Kechauru recipe

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Ingredients

4 servings

8lamb chops French rack (rack of lamb)
1generous amount Herb salt
1 clove● Garlic
1 tbsp● Olive oil
1● Rosemary, thyme (fresh)
Balsamic sauce
50 mlBalsamic vinegar
1 tbspHoney
1cm square Butter
1 tbspGrainy mustard
1/2 tspSoy sauce (if desired)

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Steps

1

[Herb oil] Slice garlic thinly, coarsely chop the herbs and soak them in the olive oil.
2

[Prepare the meat] Rub a generous amount of herb salt on the surface of the rack of lamb. Drizzle on the olive oil and leave it for 1 hour to overnight if possible.
3

[Pan-fry the lamb] Heat the skillet and cook the lamb on both sides until golden brown. (You will use the same skillet to make the sauce from Step 7.)
4

Bake the lamb in the oven at 200℃ for 15-20 minutes. Adjust the cooking time according to the size and the thickness of the lamb.
5

The baked lamb will become thicker and springy. Insert a skew in the middle of the lamb and leave it for a few seconds. Pull it out and put the skewer on your lower lip right away, if it does not feel "cold", it is done baking.
6

Cover it with aluminum foil and leave it in a warm area for more than 10 minutes to continue cooking in residual heat.
7

[Make the sauce] Add the balsamic vinegar and honey in the skillet that you used to cook the lamb at Step 3, and simmer until thick.
8

Turn off the heat and melt butter with residual heat. Add the grainy mustard and the sauce is done. Add some soy sauce to bring the flavors together if desired.
9

Use a rubber spatula to collect the honey balsamic sauce and scoop it up with a spoon and pour it over the lamb.
10

Bring the rack of lamb to the table and cut it in front of your guests to liven up the atmosphere.