Rack of Lamb in Balsamic-Rosemary Marinade

For the rack of lamb in balsamic-rosemary marinade, place the rack of lamb in a large baking dish and sprinkle with the chopped rosemary and onions.

Mix the olive oil, balsamic vinegar and lemon juice in a cup. Season with salt and pepper and pour over the meat. Turn the meat several times in the marinade. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.

Preheat oven to 175° Celsius. Drain lamb carrels, reserving marinade. Grill lamb loins for 8-10 minutes on each side, brushing regularly with marinade. Serve the rack of lamb in balsamic-rosemary marinade garnished with rosemary.

Preparation Tip:

Serve the rack of lamb in balsamic-rosemary marinade with a creamy polenta and bacon green beans.

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