Rack of Lamb with Mint Vinaigrette

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

2 to 3 medium lamb racks (7 to 8 bones per rack)
1 tablespoon olive oil

Seasoning Blend:
2 teaspoons dried thyme leaves
1 teaspoon salt
1 freshly ground teaspoon black pepper

Balsamic and Fresh Mint Vinaigrette:
1/2 cup chicken stock
2 tablespoons balsamic vinegar
3 tablespoons olive oil
3 tablespoons fresh mint, coarsely chopped
8 cups salad greens, such as curly endive, frisée or your favorite, washed (optional)

Cooking Directions:

1. Preheat oven to 475°F (245°C).
2. Combine seasonings in a small bowl and sprinkle over the meat.
3. Heat a large heavy skillet over high heat and add olive oil. Brown lamb on both sides for 3 minutes each. Pour off
   
4. fat from pan, but save any juices in the pan to make pan sauce later.
5. Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13 to 15 minutes or until the internal
   
6. temperature is 130°F (54.4°C) to 135°F (57.2°C) for medium rare. Remove racks to a warm platter and let rest for 10 minutes while you make the vinaigrette sauce.
7. For Balsamic and Fresh Mint Vinaigrette: Set the original skillet back on a burner. Add chicken stock and scrape up any browned pieces from the bottom of the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan from heat and whisk in the remaining 3 tablespoons olive oil and mint to form a vinaigrette. Cut the racks into individual chops and serve, topped with the sauce or serve on salad greens.

Makes 4 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.