1. Cut the rack of lamb to individual chops and marinate them with 1 teaspoon balsamic vinegar, 1 tablespoon oil, salt, pepper, rosemary and thyme.
2. 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.
3. For the balsamic-honey-ginger reduction, combine the ingredients in a pan and reduce until thick and bubbly.
4. 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. If you want to see my recipe for polenta, please visit this page.