Enjoy tender baby rack of lamb drizzled with a rich red wine and balsamic reduction. A luxurious, easy-to-make dish perfect for special occasions, combining savory flavor with an elegant presentation.

Serves 4

Ingredients:

  • 2 (1.25 lb. each) baby racks of lamb – fat trimmed

  • Rosemary, dry or fresh, chopped

  • Garlic granules or powder

  • Sea salt & pepper

Sauce:

  • 1/4 cup sulfite-free red wine and/or beef broth

  • 1/2 cup balsamic vinegar

  • 1 Tbsp. Ghee (clarified butter)

  • Sea salt & pepper to taste

Sauce Option:
Use store-bought Balsamic Syrup/Glaze

Serving Suggestion:
Pureed yams with steamed broccoli or green beans (add just some ghee & sea salt to each)

Directions:

  1. Preheat broiler to 450°F.

  2. Dust both sides of the lamb racks with seasonings.

  3. Wrap bones with foil to prevent charring.

  4. Place racks with thick flesh sides down on a baking sheet.

  5. Place in preheated broiler approximately 8-10 inches from flame.

  6. Set the timer to 8 minutes.

  7. In a pan, put 1 1/4 cups of wine, 1/4 cup of broth, and 1/2 cup of vinegar.

  8. Bring to a simmer, and let it reduce to a thin syrup.

  9. After the 8-minute timer rings, turn the racks over to the thick flesh sides up.

  10. Set the timer for 7 minutes (for medium-rare).

  11. When your sauce has become a thin syrup, add a tablespoon of ghee, along with salt & pepper to taste.

  12. After the 7-minute timer rings, remove the lamb racks from the broiler.

  13. Insert a thermometer diagonally into the center of the meat. Allow the internal temperature to be 5 to 10 degrees less than you prefer, as the meat will continue to cook while it rests. Bloody rare: 115°F, Rare: 125 to 130°F, Medium rare: 130 to 140°F, Medium: 140 to 150°F.

  14. Let it rest for 5 minutes, loosely covered with foil.

  15. Remove the foil from the bones, and cut/slice between the bones/ribs to evenly separate them.

Serving:
Put a large dollop of pureed yams in the center of the plate to lean the ribs against.

Then pour some sauce in front of the yams and arrange 4 ribs on top of the sauce.

Arrange the broccoli or green beans nicely around the other side of the plate.

Enjoy!

Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, Nuts, and Refined Sugar.

Paleo and Keto Friendly!
Candida Diet – omit yams and sauce.

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