Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Glaze

Here is a great way to cook a rack of lamb. The sweetness of the sugar and vinegar compliment the nuttiness and slight heat of peppercorns.

Ready

Lamb

• 1 lamb rack, frenched
• Salt and freshly ground pepper, to taste
• 2-3 Tbsp olive oil

Glaze

• 2 cloves garlic minced
• ¾ cup balsamic vinegar
• ½ cup red wine
• 2 Tbsp brown sugar
• 1 Tbsp minced rosemary
• 2 Tbsp red peppercorns, crushed

Set

• Small sauce pan
• Ovenproof roasting pan
• Aluminum foil
• Meat thermometer

Go

1. Preheat oven to 425°F.
2. Season the rack with salt and pepper and set aside.
3. Add glaze ingredients into a small saucepan and bring to boil.
4. Reduce heat and simmer until mixture thickens, about 10-15 minutes.
5. Heat oil in a large ovenproof roasting pan over medium high heat.
6. Sear the lamb racks for 2-3 minutes each side to brown, then drain excess fat from pan.
7. Brush with glaze, place in the oven and roast for 10-12 minutes, or until medium-rare* (135°F). Transfer to plate, cover loosely with foil and let rest for 5-10 minutes.
8. Slice and serve.

What you should know

Cooking Times:

Rare:

• 120-130 °F Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

Medium-rare:

• 130-140 °F Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink):

• 140-150 °F Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

Well-done:

• 150-165 °F Internal appearance no pink or red, slightly moist with clear juices