Australian Roasted Rack of Lamb with Balsamic and Fresh Mint Vinaigrette
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-3 medium Australian lamb racks (7-8 bones per rack) SEASONING BLEND: 2 tsp. thyme, whole, dried 1 tsp salt
1 tsp black pepper, freshly ground BALSAMIC AND FRESH MINT VINAIGRETTE: 1/4 cup olive oil 1/2 cup chicken stock
2 tbsp balsamic vinegar 3 tbsp mint, fresh, coarsely chopped 8 cups salad greens, such as curly endive, frisee or your favorite, washed (optional)



1 Preheat oven to 475 F. Combine seasonings in a small bowl and sprinkle over the meat.
2 Heat a large skillet over high heat and add 1 tbsp olive oil. Brown lamb for 3 minutes on each side. Pour off fat from pan, but save any juices in the pan to make pan sauce later.
3 Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 14-16 minutes or until the internal temperature is 130-135 F for medium rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce.
4 Set the original skillet back on a burner. Add stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tbsp. Add vinegar and remove pan from heat and whisk in the remaining 3 tbsp 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.

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