Herb Crusted Rack of Lamb with Balsamic Reduction

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Cook Time
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Balsamic Reduction

  •  ¾ cup balsamic vinegar
  •  3 Tablespoons honey

Herb Crusted Rack of Lamb

  •  1 rack of lamb, frenched (about 1½ lbs)
  •  1 Tablespoon olive oil
  •  Kosher salt
  •  freshly ground black pepper
  •  ¼ cup finely chopped fresh parsley
  •  2 Tablespoons finely chopped fresh rosemary leaves
  •  2 Tablespoons finely chopped fresh thyme leaves
  •  1 garlic clove, minced
  •  ½ cup Panko breadcrumbs
  •  3 Tablespoons Danish Creamery Butter, melted

Balsamic Reduction

  • Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce to a gentle simmer and cook until reduced by half, about 10 minutes. Let cool before using.

Herb Crusted Rack of Lamb

  • Preheat oven to 425°F. Rub lab with olive oil and season with salt and pepper. Heat a large cast iron pan over high heat. Add rack of lamb, meat and fat side down, and sear for 2-3 minutes undisturbed, until golden brown. Flip and sear bone side another 2-3 minutes. Transfer to a foil-lined baking sheet, meat side up.
  • Meanwhile, combine parsley, rosemary, thyme, garlic, breadcrumbs and ¼ teaspoon Kosher salt and black pepper in a bowl. Add melted butter and stir until evenly moistened.
  • Pat herb mixture all over the top of the lamb to form a crust. Roast for 20-25 minutes for medium rare, or until thermometer inserted into the thickest part of the meat registers 130°F. Tent loosely with foil and let rest 5 minutes. Carve into chops and serve, drizzled with balsamic reduction.

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