1 larger rack of lamb,
1 sprig fresh rosemary,
pinch of thyme,
1/2 tsp. salt and pepper to taste,
2 tbsp. extra virgin olive 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. If you want to see my recipe for polenta, please visit this page.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.