Best Rosemary Roasted Rack Of Lamb And Cherry Tomatoes Recipes

ROSEMARY RACK OF LAMB WITH EASY TZATZIKI

Steps:

• Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process until minced. Add the olive oil and process into a coarse paste. Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours.
• When ready to cook, preheat the oven to 450 degrees F.
• Roast the lamb for 25 minutes exactly for medium rare and 30 minutes for medium. Remove from the oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. The internal temperature should read about 140 degrees when an instant-read thermometer is inserted sideways into the center of the lamb. Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki.
• Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.

RACK OF LAMB WITH ROSEMARY AND BALSAMIC VINEGAR

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.