Sun Dried Tomato Marinated Rack of Lamb
Overview
Prepare to embark on a culinary journey of delectable flavors with our Sun Dried Tomato Marinated Rack of Lamb. This exquisite dish takes tender racks of lamb to new heights, infusing them with the rich, sweet essence of sun dried tomatoes, balsamic vinegar, garlic, and aromatic rosemary.
In a symphony of tastes, we begin by blending together the finest ingredients: the jar of Bella Sun Luci sun dried tomato halves in olive oil with Italian herbs, balsamic vinegar, whole garlic cloves, freshly chopped rosemary, and Bella Sun Luci Extra Virgin Olive Oil. The result is a luxurious marinade that perfectly balances the sweetness of tomatoes with the boldness of garlic and the earthiness of rosemary.
Serves: 6
Bella Products Used:
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Sun Dried Tomato Halves with Extra Virgin Olive Oil with Italian Herbs 8.5 oz
Ingredients
Ingredients for the Marinade
- 1 8.5oz Bella Sun Luci Sun Dried Tomato Halves in Olive Oil
- ¼ c Balsamic vinegar
- 8 Whole garlic cloves
- 1 tbsp Rosemary, chopped
- 2 tbsp Bella Sun Luci Extra Virgin Olive Oil
Ingredients for the Lamb
- 2 Racks of lamb (about 16 chops), frenched
- Salt and Pepper
- Additional rosemary garnish
Directions
- Add the jar of sun dried tomatoes, balsamic vinegar, garlic, chopped rosemary, and olive oil to a food processor or blender, then blend until smooth. Set aside 1/3 cup of the marinade.
- Prepare the frenched rack of lamb by slicing the rack into individual chops beginning at the exposed bone side to the base of the rib. If you opted to purchase a full rack unprepared please carefully expose the upper bone and remove the excess unwanted fat from the meat with a sharp knife.
- Place the sliced chops in a large dish wide side facing up. Spread the marinade on top of all the chops coating evenly. Garnish with a few fresh rosemary springs, cover with plastic wrap, and marinate in the refrigerator for 8 hours.
- Remove the lamb from the refrigerator and let rest for 30 minutes at room temperature. Heat your grill to medium-high heat. Season the chops with salt and pepper on both sides.
- Arrange the chop bones facing the same direction and grill both sides for about 3-4 minutes. Adjust the cooking times to your preference.
- Immediately plate the chops and garnish with he reserved marinade and a fresh rosemary sprig.
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