Ingredients
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2 sprigs rosemary
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1 1/2 lb rack of lamb
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1 tbsp olive oil
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4 tbsp balsamic vinegar
Steps
1
Preheat the oven to 400F°
2
Cut the rosemary into 1-inch pieces. Season the lamb with salt (in moderation) and pepper. Using a sharp knife, make small, 1-inch cuts in the meat and insert pieces of rosemary. Drizzle the meat with oil and 1 tbsp vinegar.
3
Place in a baking dish and roast for 30 min., basting the lamb every 8-10 min. with 1 tbsp vinegar. Remove when an instant read thermometer inserted in the thickest part of the meat reads 145°F for medium rare. Let rest, loosely covered with foil, 10 min.
