Rack of lamb with balsamic gravy

Name: Rack of lamb with balsamic gravy
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Ingredients: 4 fat garlic cloves; 2 tbsp. herbes de Provence; 6 tbsp. balsamic vinegar; 12 tbsp. olive oil; 4 trimmed racks of lamb, each with about six bones

Rack of lamb is an good alternative to a joint for a Sunday roast

By The GH Kitchen TeamPublished: 03 March 2005

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Good Housekeeping UK

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Yields:

Prep Time:

5 mins

Cook Time:

30 mins

Total Time:

35 mins

Ingredients

4 fat garlic cloves
2 Tbsp. herbes de Provence
6 Tbsp. balsamic vinegar
12 Tbsp. olive oil
4 trimmed racks of lamb, each with about six bones

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan) mark 7. Crush the garlic cloves and put them in a bowl, along with the herbs, 2tbsp vinegar and 4tbsp oil. Season with salt and freshly ground black pepper.
2. Step 2
  Put the racks in a large flameproof roasting tin and rub the garlic mixture into both the fat and meat.
3. Step 3
  Roast for 25-30min if you like your meat pink, or cook for a further 5-10min if you like it well done. Lift racks from roasting tin and set aside on a warmed serving dish. Cover with foil and leave to rest.
4. Step 4
  Put the roasting tin on the hob over a medium heat and whisk in the remaining vinegar and oil, scraping up any sediment as the liquid bubbles. Season if needed. Pour into a small heatproof jug.
5. Step 5
  Serve the lamb in cutlets with the hot gravy.
  
  Video: How to make gravy

Per Serving:

Calories: 420
Total fat: 33 g
Saturated fat: 9 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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