4.2 6

Rack of Lamb with Soy-Balsamic Marinade

Ask the butcher to french the bones and trim the fat for you.


slideshow More Amazing Lamb Recipes


  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1 tablespoon finely grated lemon zest
  • Four 8-chop racks of lamb, bones frenched, fat trimmed and scored
  • Salt and freshly ground pepper
  • 1/4 cup vegetable oil


  1. In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down, and marinate at room temperature for 2 hours, turning once.
  2. Preheat the oven to 450°. Remove the lamb racks from the marinade and pat dry. Season with salt and pepper. In each of 2 large skillets, heat 2 tablespoons of the vegetable oil until shimmering. Add the racks, fat side down, and cook over moderately high heat until nicely browned, about 3 minutes; turn and sear the meaty side of the racks, about 2 minutes longer.
  3. Transfer the racks to a rimmed baking sheet, fat side up. Roast in the upper third of the oven for 15 minutes, or until an instant-read thermometer inserted in the thickest part of each rack registers 120° to 125°(for medium rare meat). Let the lamb rest for 10 minutes before carving.

Suggested Pairing

The juicy, ripe fruit of a spicy, full-bodied New World Syrah will complement the intensity of the lamb and balance the salty-sweet notes of the marinade; it will also echo the hints of pepper in the watercress salad that follows.

Contributed By Photo © Dana Gallagher Published December 2002

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


You May Also Like


465190 2013-12-06 Marcia Kiesel fall|winter|roasting|christmas|dinner-party|easter|new-years-eve|mediterranean|8 december-2002,rack of lamb,soy marinade,balsamic marinade,marcia kiesel,roasted lamb recipes,rack-of-lamb-with-soy-balsamic-marinade 465190