Lamb Rack with Raspberry Sauce and Vegetables

Ingredients

• 1.5 lb lamb rack
• ¼ cup raspberry jam
• 2 tbsp red wine vinegar
• 4 medium carrots
• 2 tbsp olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Season the 1.5 lb lamb rack generously with salt and pepper.

2. 2

   Heat 1 tbsp olive oil in an oven-safe skillet over high heat. Sear the lamb fat-side down until browned, about 3 minutes. Flip and sear 2 minutes more.

3. 3

   Transfer skillet to oven and roast until internal temperature reaches 130°F for medium-rare, about 12-15 minutes. Remove and let rest 5 minutes.

4. 4

   While lamb rests, peel and slice 4 carrots into thin sticks. Heat remaining 1 tbsp olive oil in a pan over medium-high, sauté carrots until tender-crisp, about 5 minutes. Season with salt.

5. 5

   In a small saucepan, combine 0.25 cup raspberry jam and 2 tbsp red wine vinegar. Simmer over low heat until smooth and slightly thickened, about 2 minutes. Slice lamb and serve with carrots and sauce drizzled over.

6. 6

   Garnish with fresh basil or herbs if desired.

Tools you’ll need

• Oven-safe skillet
• Small saucepan
• Chef's knife
• Cutting board
• Measuring spoons

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