A rack of lamb is a gorgeous, hearty meal.
Matched it with a simple salad and potatoes and you are onto a winning dish. This recipe tweaks the traditional rack of lamp by adding balsamic and crushed pecans to the lamb for extra punch. Enjoy!
- 2 racks French cut lamb (about 8 bones per rack)
- 1/3 cup crushed pecans
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons fresk rosemary, finely chopped
- 1 teaspoon pepper
- 1/2 teaspoon salt
- Trim the excess fat from the lamb. In a large plastic bag mix the vinegar, olive oil and rosemary together.
- Add the racks of lamb and allow them to marinate in the refrigerator overnight.
- Pre-heat the oven to 450 degrees. Remove the lambs from the bag and rub them down with salt and pepper. Then roll them in the crushed pecans (if they are having a hard time sticking then put some more marinate on them to give the pecans something to cling to).
- Place the racks of lamb in a roasting pan and cover the tips of the bones in tin foil so that they do not char while cooking.
- Cook for 20mins, then lower the heat to 400 degrees and cook for another 10-15mins, or until lamb has an internal temperature of at least 145 degrees.
- Serve immediately.
Chyka Keebaugh [Chyka.com]