1 larger rack of lamb,
1 sprig fresh rosemary, pinch of thyme, 1/2 tsp. salt and pepper to taste, 2 tbsp. oil, 1 tbsp. butter, 1 tsp. balsamic vinegar. For Balsamic-honey-ginger reduction: 2 oz. balsamic vinegar,
1 teaspoon honey,
the tip of a teaspoon with ginger powder.
Recipe: Cut the rack of lamb to individual chops and marinate them with 1 teaspoon balsamic vinegar, 1 tablespoon oil, salt, pepper, rosemary and thyme. Heat the butter and 1 tablespoon oil in a frying pan and brown the lamb chops on both sides and then finish them in a preheated oven to the desired doneness. For the balsamic-honey-ginger reduction, combine the ingredients in a pan and reduce until thick and bubbly. Drizzle reduction over the ready lamb. I served the rack of lamb for this photo with caramelized plantain, spring mix salad, okra and star-shaped polenta.
