Rack of Lamb With Rosemary and Balsamic Vinegar

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 tablespoons butter
• 1 rib celery, diced
• 1 medium-size onion, peeled and diced
• 1 carrot, scraped and diced
• 2 tablespoons chopped fresh rosemary leaves
• ¼ pound lamb bones, in small pieces
• ½ cup plus 1 tablespoon balsamic vinegar
• 2 cups dry white wine
• 4 ripe, medium-size size tomatoes, diced
• 2 racks of lamb, frenched
• Salt and freshly ground pepper to taste
• Sprigs of fresh rosemary

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    3279 calories; 293 grams fat; 128 grams saturated fat; 0 grams trans fat; 119 grams monounsaturated fat; 22 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 120 grams protein; 641 milligrams cholesterol; 1657 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 400 degrees.
2. 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.
3. 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.
4. Add the wine and tomatoes and simmer slowly about 30 minutes.
5. 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.
6. 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.
7. Carve the racks and serve with the warm sauce. Garnish each portion with a sprig of rosemary.