RACK OF LAMB WITH ROSEMARY AND BALSAMIC VINEGAR

Rack of Lamb With Rosemary and Balsamic Vinegar image

Provided by Florence Fabricant

Time 50m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

2 tablespoons extra-virgin olive oil
4 tablespoons butter
1 rib celery, diced
1 medium-size onion, peeled and diced
1 carrot, scraped and diced
2 tablespoons chopped fresh rosemary leaves
1/4 pound lamb bones, in small pieces
1/2 cup plus 1 tablespoon balsamic vinegar
2 cups dry white wine
4 ripe, medium-size size tomatoes, diced
2 racks of lamb, frenched
Salt and freshly ground pepper to taste
Sprigs of fresh rosemary

Steps:

Preheat oven to 400 degrees.
In a large saucepan heat the oil and melt the butter. Stir in the celery, onion, carrot and rosemary. Add the lamb bones and saute 5 to 8 minutes, until the bones and vegetables have browned. Pour off excess fat.
Add the half cup of vinegar to the bones and vegetables and cook down until the vinegar just coats the bottom of the pan with a thin film.
Add the wine and tomatoes and simmer slowly about 30 minutes.
While the sauce is simmering, season the racks of lamb with salt and pepper, place in a roasting pan and roast 20 to 25 minutes for medium-rare to rare. Remove the racks from the oven and let rest 10 minutes.
Force the sauce mixture through a fine sieve. Season with salt and pepper, and add the remaining tablespoon of balsamic vinegar. Place in a small saucepan to reheat.
Carve the racks and serve with the warm sauce. Garnish each portion with a sprig of rosemary.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 40 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 1010 milligrams, Sugar 12 grams, TransFat 0 grams