Ingredients
- 1 rack of lamb
- ¼ cup black pepper, coarsely ground
- ½ tsp salt
- 2 tbsp edible gardens Rosemary Infused Grapeseed oil
- Plus enough light oil to sear the meat ( I put about ½” in skillet to make sure the oil goes halfway up the rack. Once the meat has been seared on both sides, discard the oil)
- Sauce Recipe
- 1/4 cup edible gardens Ginger Fig balsamic vinegar
- 1/2 cup edible gardens Mission Fig balsamic spread
- 1/4 cup red wine (merlot, shiraz, cabernet)
Instructions
1. Preheat the oven to 400°F/200°C
2. Rub the salt, pepper and Rosemary oil on the Lamb. Use a non stick oven-proof skillet and medium high heat. Sear the rack of lamb meaty side up first. 3-4 minutes. Flip once it’s quite crusty and repeat. Drain the excess oil and discard.
3. Place the lamb in the oven and cook until the internal temperature reaches 140°F/60°C. Depending on the thickness of the lamb it could be from 10-20 minutes, so check with a meat thermometer or cut into the center of the roast.
4. Once it reaches the appropriate temperature, the meat will actually be underdone. Don’t worry. Place on a platter and cover with foil to rest for 10-15 minutes. This will not only relax the meat, it will continue to cook so it will be medium rare. Judge accordingly for your preferences.
5 In the meantime, add the Ginger Fig balsamic vinegar and Fig Balsamic Spread to the drippings and stir over medium high heat. It should taste sweet and tangy – adjust to taste. Add the wine, stir and taste again. Let it boil down to a sauce – just a few minutes. It should coat the back of a spoon.
6. Carve the rack into chops, by slicing between the ribs. Pour the sauce over the chops and serve.
It’s great served with new potatoes and first harvest Spring asparagus.
edible gardens 