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Rack Of Lamb With Bacon Vinaigrette

This Rack Of Lamb With Bacon Vinaigrette recipe uses Olive Oil, Red Wine Vinegar, and Low Sodium Chicken Broth. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 2/3 cup
• 1/2 cup

Method (preview)

1. 1

   HAVE YOUR BUTCHER TRIM the racks, exposing the bone.

2. 2

   Remove the outer layer of fat and discard.

3. 3

   Cover and let stand at room temperature for 1 hour.

4. 4

   Preheat oven to 450F.

5. 5

   Pat racks dry and place fat side up in a roasting pan.

6. 6

   Place in oven for 10 minutes, reduce heat to 350F and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium.

7. 7

   Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes.

8. 8

   Set the skillet aside.

9. 9

   Remove the lamb from the oven and pour out the fat.

10. 10

    Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan.

11. 11

    Pour liquid into the skillet with the bacon.

12. 12

    When it’s time to put dinner on the table, cut the racks into chops and arrange them on a platter.

13. 13

    Pour any juices from the lamb into the saucepan.

14. 14

    Place the skillet over high heat, bring to a boil and add the mustard.

15. 15

    Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb.