Cooking Index - Cooking Recipes & IdeasRoasted Rack Of Lamb With Rosemary, Shallots, Sea Salt Recipe - Cooking Index

Roasted Rack Of Lamb With Rosemary, Shallots, Sea Salt

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlBalsamic vinegar
1/2 teaspoon 2.5mlSea salt
2 tablespoons 30mlExtra-virgin olive oil
1 tablespoon 15mlFinely-chopped fresh rosemary
1 tablespoon 15mlFinely-chopped shallots
2 teaspoons 10mlDijon mustard
1/2 teaspoon 2.5mlFreshly-ground black pepper
2   Racks of lamb - frenched, trimmed
  = (abt 1 lb ea, 7 to 8 ribs)

Recipe Instructions

In a medium bowl, combine the balsamic vinegar with 1/4 teaspoon of sea salt. Whisk to dissolve the salt. Add the oil, rosemary, shallots, mustard and pepper. Whisk to create a smooth paste. Evenly cover the lamb meat on both sides with the paste.

Set a large skillet over high heat. When the skillet is very hot, sear both racks of lamb, fat-side down, until browned, 2 to 3 minutes. Turn the racks over and put the pan in a 375-degree oven. Roast to the desired doneness, 15 to 20 minutes for medium-rare.

Transfer the racks to a cutting board; allow to rest for about 3 minutes. Cut into chops. Season with the remaining 1/4 teaspoon of sea salt, or more to taste. Serve warm.

This recipe yields 4 servings.

The Los Angeles Times, 08-25-2002


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