Rack Of Lamb With Soy-Balsamic Marinade Recipe

Recipe By Slurrp

This rack of lamb is marinated in a flavorful blend of soy sauce, balsamic vinegar, garlic, and herbs. The marinade infuses the meat with a rich umami flavor and helps to tenderize it. The lamb is then roasted to perfection, resulting in juicy and succulent meat with a caramelized crust. Serve this impressive dish with roasted vegetables and a side of creamy mashed potatoes for a complete and satisfying meal.

4.2
14 Rating -
Rate
Non Vegdiet
2hr 30minstotal
2hr 30m.total
Rack Of Lamb With Soy-Balsamic Marinade
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Ingredients for Rack Of Lamb With Soy-Balsamic Marinade Recipe

  • 0.13 Rack Of Lamb
  • 0.03 cup Soy Sauce
  • 1/4 tablespoon Balsamic Vinegar
  • 0.38 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Dried Rosemary
  • 0.13 teaspoon Dried Thyme
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper

Directions: Rack Of Lamb With Soy-balsamic Marinade Recipe

Cooking Directions

  • STEP 1.In a bowl, whisk together soy sauce, balsamic vinegar, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
  • STEP 2.Place the rack of lamb in a shallow dish and pour the marinade over it, making sure to coat all sides. Cover and refrigerate for at least 2 hours or overnight.
  • STEP 3.Preheat the oven to 400°F (200°C). Remove the lamb from the marinade and let it come to room temperature.
  • STEP 4.Heat a large oven-safe skillet over medium-high heat. Sear the lamb on all sides until browned, about 2 minutes per side.
  • STEP 5.Transfer the skillet to the preheated oven and roast the lamb for about 15-20 minutes for medium-rare, or until the desired doneness is reached.
  • STEP 6.Remove the lamb from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and ensures a tender and juicy result.
  • STEP 7.Slice the rack of lamb into individual chops and serve with your choice of sides. Enjoy!

Cooking Tips

  • For a more intense flavor, marinate the lamb overnight.
  • Make sure to let the lamb come to room temperature before cooking to ensure even cooking.
  • Use an instant-read thermometer to check the internal temperature of the lamb for desired doneness.

Storage and Serving

  • Leftover cooked lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the lamb in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
  • Serve the rack of lamb with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition
value
4
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    0g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    0g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    4mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    < 1mg
  • Manganese
    < 1mg
  • Phosphorus
    2mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp