Recipes Rack of Lamb with Soy-Balsamic Marinade 2 Reviews Ask the butcher to french the bones and trim the fat for you. More Amazing Lamb Recipes By Marcia Kiesel Updated on July 18, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Dana Gallagher Active Time: 15 mins Total Time: 2 hrs 30 mins Yield: 8 Ingredients 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 Directions 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. 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. 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. Rate it Print