• Lisa Jarvis

Roasted Rack of Lamb with a Balsamic Reduction



Happy Easter friends! It is a beautiful Easter weekend and I hope everyone has a great one, and gets to spend time with family and friends. I made this at school and wanted to share the recipe with you for Easter! I had never roasted a rack of lamb because, honestly, it sounded too complicated. However, this was surprisingly easy and it was such a treat! The balsamic reduction is super simple too, so I hope you will give this a try! I served it with garlic smashed potatoes and sauteed broccoli. I know that Sams Club has frenched rack of lamb, which is what this recipe calls for. This recipe is for one rack, which is cut into several small chops, but the packages often come with two racks....so use the recipe accordingly.

Here's what you neeed:

1 (1 1/2 to 2 lbs) frenched rack of lamb or 2 small racks

Salt and pepper to taste

2 T Extra Virgin Olive Oil2 T chopped fresh rosemary

1 T chopped fresh thyme (plus 4 sprigs)

10 cloves garlic smashed

For the Balsamic Reduction:

1/3 cup balsamic vinegar

1 T pure maple syrup

Make the reduction ...(See below). Heat oven to 450. Season the lamb with salt and pepper. Heat the oil in a large cast iron skillet over medium-high heat. Add lamb, fat side down and cook, using tongs to flip and sear the bottom and all sides of the lamb till it is browned, on all sides, about 10 minutes or so. Scatter the herbs all over the lamb...Add the smashed garlic to the skillet and transfer the skillet to the oven. Roast until it reaches an internal temperature of 130 for medium rare., about 10 minutes. Let it cool for about 5 minutes before slicing between the ribs for chops. Serve with the balsamic reduction drizzled over the chops.

To make the reduction simply combine the vinegar and the maple syrup in a small skillet. Cook over medium heat until the liquid is reduced by half. Pay close attention and be sure not to over reduce it because it will go from sweet and syrupy to burnt and hard very quickly. Keep warm.


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