How to Cook Delicious Roasted Rack of Lamb with Balsamic Sauce

Roasted Rack of Lamb with Balsamic Sauce. Place lamb, meat side up, on a jelly-roll pan coated with cooking spray. Insert a meat thermometer into the thickest part of lamb, making sure not to touch bone. Season lamb generously with salt and black pepper.

It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce. You can have Roasted Rack of Lamb with Balsamic Sauce using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Roasted Rack of Lamb with Balsamic Sauce

1. Prepare 8 of lamb chops French rack (rack of lamb).
2. You need 1 of generous amount Herb salt.
3. It's 1 clove of ● Garlic.
4. It's 1 tbsp of ● Olive oil.
5. You need 1 of ● Rosemary, thyme (fresh).
6. You need of Balsamic sauce.
7. It's 50 ml of Balsamic vinegar.
8. You need 1 tbsp of Honey.
9. It's 1 of cm square Butter.
10. You need 1 tbsp of Grainy mustard.
11. It's 1/2 tsp of Soy sauce (if desired).

Place roast on a rack in roasting pan, and add water to cover the bottom of the pan. Lamb is one of my favourite dishes full stop, but to be able to combine it with a ready made handle AND have it look classy on a plate at the same time. In the past, I've reserved lamb for special occasions — for Easter or the occasional Mediterranean-inspired meal. But maybe now, with grocery stores depleted of more popular proteins, we might all find ourselves serving lamb a little more often.

Roasted Rack of Lamb with Balsamic Sauce instructions

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..

Yes, make a leg of lamb for Easter, but also pick up some lamb chops or ground lamb the next time you make a run to the supermarket. Meanwhile, while the rack of lamb is roasting, make the blackberry balsamic sauce. This sweet, jammy sauce is absolutely amazing drizzled on top of the herb crusted rack of lamb! This allows the meat to finish cooking and the juices to be reabsorbed. Place in a roasting pan, fat side down.