Roast Rack of Lamb with vinegar mint pan sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 c chix broth1/4 c rice wine vinegar1 tbsp mint jelly1 (8) rib rack of lamb, trimmed (about 1.5 lbs)salt and pepper to taste 1 tsp sugar2 tbsp chopped fresh mint1 tbsp butter
Adjust rack to middle position and heat oven to 450 degrees.
Heat 10 inch ovenproof skillet over medium heat. Meanwhile, mix broth, vinegar, and jelly in a Pyrex measuring cup or microwave safte bowl. Lightly sprinkle lamb with salt and pepper, then sprinkle with sugar.
Increase heat under pan to high (turn on exhaust fan). After 1 to 2 minutes, add lamb to skillet, fat side down, and sear, for about 1 minute. Turn lamb over and sear meaty section of bone side. Finally stand lamb up and seary meaty bottom, about another minute. Transfer lamb to a platter.
Drain fat from pan and set pan over medium high heat. Add broth mixture and boil until reduced by half, about 3 minutes. Return liquid to cup or bowl.
Place a small wire rack in skillet and set lamb on rack. Place skillet in oven and roast until an instant read thermometer instered from one end deep into meatty portion registers about 130 degrees, 20 to 25 minutes. Let lamb rest for about 5 minutes; the internal tempature rice 5 to 10 degrees and lamb will be medium-rare to medium.
While lamb rests, heat sauce in microwave until very hot, about 45 seconds. Whisk in mint and butter.
Slice rack into chops and arrange on plates. Spoon over sauce and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user YA_YAYA.
Heat 10 inch ovenproof skillet over medium heat. Meanwhile, mix broth, vinegar, and jelly in a Pyrex measuring cup or microwave safte bowl. Lightly sprinkle lamb with salt and pepper, then sprinkle with sugar.
Increase heat under pan to high (turn on exhaust fan). After 1 to 2 minutes, add lamb to skillet, fat side down, and sear, for about 1 minute. Turn lamb over and sear meaty section of bone side. Finally stand lamb up and seary meaty bottom, about another minute. Transfer lamb to a platter.
Drain fat from pan and set pan over medium high heat. Add broth mixture and boil until reduced by half, about 3 minutes. Return liquid to cup or bowl.
Place a small wire rack in skillet and set lamb on rack. Place skillet in oven and roast until an instant read thermometer instered from one end deep into meatty portion registers about 130 degrees, 20 to 25 minutes. Let lamb rest for about 5 minutes; the internal tempature rice 5 to 10 degrees and lamb will be medium-rare to medium.
While lamb rests, heat sauce in microwave until very hot, about 45 seconds. Whisk in mint and butter.
Slice rack into chops and arrange on plates. Spoon over sauce and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user YA_YAYA.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 17.9 g
- Cholesterol: 137.1 mg
- Sodium: 624.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.4 g
- Protein: 34.1 g
Member Reviews