Roasted Rack Of Lamb With Rosemary, Shallots, Sea Salt

Recipe Ingredients

2 teaspoons	10ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Sea salt
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Finely-chopped fresh rosemary
1 tablespoon	15ml	Finely-chopped shallots
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Freshly-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.

Source:
The Los Angeles Times, 08-25-2002

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