Rack of Lamb with Mint Vinaigrette
Recipe courtesy of the Meat and Livestock Australia.
2 to 3 medium lamb racks (7 to 8 bones per rack)
1 tablespoon olive oil
2 teaspoons dried thyme leaves
1 teaspoon salt
1 freshly ground teaspoon black pepper
Balsamic and Fresh Mint Vinaigrette:
1/2 cup chicken stock
2 tablespoons balsamic vinegar
3 tablespoons olive oil
3 tablespoons fresh mint, coarsely chopped
8 cups salad greens, such as curly endive, frisée or your favorite, washed (optional)
- Preheat oven to 475°F (245°C).
- Combine seasonings in a small bowl and sprinkle over the meat.
- Heat a large heavy skillet over high heat and add olive oil. Brown lamb on both sides for 3 minutes each. Pour off
- fat from pan, but save any juices in the pan to make pan sauce later.
- Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13 to 15 minutes or until the internal
- temperature is 130°F (54.4°C) to 135°F (57.2°C) for medium rare. Remove racks to a warm platter and let rest for 10 minutes while you make the vinaigrette sauce.
- For Balsamic and Fresh Mint Vinaigrette: Set the original skillet back on a burner. Add chicken stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form a vinaigrette. Cut the racks into individual chops and serve, topped with the sauce or serve on salad greens.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.