1 Rack of
4 cloves of Garlic-crushed
1/4 cup Balsamic Vinegar
1/4 cup Honey
2 large sprigs of Rosemary
1 Tbsp of Cinnamon
1 Tbsp of Cumin
salt to taste
Black ground Pepper to taste
2 Tbsp Olive Oil
Start by trimming
and Frenching the Lamb unless already
done by your butcher. Either leave rack
whole or for a more intense flavor portion
the Lamb into 2-3 chops per person depending
on size. Make a wet rub by combining the
Balsamic vinegar, Honey, Cinnamon, Cumin,
Rosemary and Garlic in a medium bowl.
Rub all over lamb, cover and refrigerate
for 4-6 hours. Take out of refrigerator
1 hour prior to use to bring to room temperature.
Salt and pepper your Lamb. Add oil to
a hot skillet. Sear all sides of the lamb
getting a nice dark color on each side.
The honey and cinnamon will form a dark
caramelized crust. Place Lamb in a 425
degree oven, skin side down for 10-12
minutes. For a perfect medium rare the
Interior temperature of the lamb should
reach 145 degrees. Let Lamb rest for 5
minutes before cutting. These are also
great on the grill as well.
Shown served with Almond and Raisin Couscous
and a balsamic reduction.
Seth Levine of FOX tv series Hell's
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