Main Dishes

Rack of Lamb au Naturel

42
2
1 larger rack of lamb,
1 sprig fresh rosemary,
pinch of thyme,
1/2 tsp. salt and pepper to taste,
2 tbsp. oil,
1 tbsp. butter,
1 tsp. balsamic vinegar.
For Balsamic-honey-ginger reduction:
2 oz. balsamic vinegar,
1 teaspoon honey,
the tip of a teaspoon with ginger powder.
Cut the rack of lamb to individual chops and marinate them with 1 teaspoon balsamic vinegar, 1 tablespoon oil, salt, pepper, rosemary and thyme. Heat the butter and 1 tablespoon oil in a frying pan and brown the lamb chops on both sides and then finish them in a preheated oven to the desired doneness.
Nutritions

Calories
266

Sodium
18mg
0% DV

Fat
22g
34% DV

Protein
2g
5% DV

Carbs
9g
3% DV

Fiber
1g
5% DV