How to Make Balsamic Braised French Rack of Lamb on Your Stovetop
Discover the delicious world of braised lamb! This easy recipe guides you through making a mouthwatering and impressive dish. Tender lamb is slow-cooked to perfection with flavorful ingredients like balsamic vinegar, wine, garlic, and lemon thyme. All you need are simple steps and expert tips to create this show-stopping meal!
Ingredients
- 4 tablespoons olive oil divided
- 2 racks of lamb frenched (around 2 pounds each)
- Salt and freshly ground black pepper to taste
- 1 large red onion finely sliced
- 1 cup celery finely chopped
- 1 cup carrots finely chopped
- 4 cloves garlic minced
- ¼ cup dark chocolate balsamic vinegar
- ¼ cup red wine your favorite kind
- 2 cups low-sodium chicken broth homemade is preferred
- ¼ cup dried or fresh lemon thyme for rubbing on lamb and adding to broth
Instructions
- Prep the Veggies: Start by chopping the onions, celery, and carrots. Set them aside for later.
- Season the Lamb: Rub the lamb racks with some olive oil and season generously with salt, pepper, and some lemon thyme. Let them sit for a few minutes while you prepare the next steps.
- Brown the Lamb: Find a large pot that comfortably holds both lamb racks. Over medium-high heat, add the lamb and brown it on all sides for about 3 minutes per side. Once browned, remove the lamb and set it aside.
- Sauté the Aromatics: Pour the rest of the olive oil into the same pot. Add the sliced onions and cook for 2 minutes, until they begin to soften. Sprinkle in a little turmeric powder and stir it in.
- Add the Veggies and Garlic: Now, add the chopped celery, carrots, and minced garlic to the pot. Cook them for another 2 minutes, or until softened.
- Deglaze and Season: Pour in the red wine, dark chocolate balsamic vinegar, and chicken broth one by one. Stir everything well to scrape up any browned bits from the bottom of the pot. Add more salt and pepper to taste, along with the remaining lemon thyme.
- Simmer and Flip: Return the seasoned lamb racks to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about an hour. After 30 minutes, remove the lid, gently flip the lamb, and continue simmering uncovered for another 30 minutes.
- Serve Up Sizzling Success: Once the lamb is cooked through and beautifully tender, turn off the heat. Leave some broth in the pot to keep the vegetables nice and juicy. Immediately slice and serve your tender, succulent lamb on a bed of flavorful dill rice or your chosen side dish.
Video
Notes
Tips:
- This recipe pairs well with rice, mashed potatoes, or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- If your balsamic vinegar isn't thick and syrupy, you can reduce it in a saucepan over low heat until it reaches the desired consistency.
Simple Dill Rice with Crispy Crust (Tahdig)
This recipe adds a flavorful and textural twist to classic rice with the addition of fresh dill and a crispy bottom crust, inspired by the Persian dish Tahdig. Ingredients:- 3 cups long-grain white rice
- 5 cups water
- Pinch of salt
- 1 tablespoon olive oil or butter
- 1 cup chopped fresh dill
- Naan or any flatbread (optional)
- Rinse the Rice: Thoroughly rinse the rice in cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
- Cook the Rice: In a large pot, bring 5 cups of water to a boil. Add the rinsed 3 cups of rice and a pinch of salt. Reduce the heat to medium, and cook the rice uncovered for about 10 minutes.
- Drain and Season: Drain the rice in a colander. While it's draining, add the chopped fresh dill to the colander and mix it through the rice gently.
- Crisp Up the Bottom: In the same large pot used for cooking the rice, add the olive oil or butter. Heat it over low heat until melted. If using, place the naan or flatbread in the bottom of the pot, pressing down gently to create a single layer.
- Layer and Cook: Add the drained rice with dill on top of the naan (if using) or directly to the pot. Cover the pot tightly with a lid. Cook on low heat for 20-25 minutes, or until the rice is cooked through and the bottom has formed a crispy crust.
- Serve: Immediately flip the rice onto a plate or serving dish so that the crispy crust becomes the top layer. Serve the rice alongside your lamb rack and enjoy!
- If you don't have naan or flatbread, you can use sliced potatoes for a similar crispy base.
- Adjust the amount of dill to your preference.
Nutrition
Calories: 1466kcalCarbohydrates: 9gProtein: 52gFat: 134gSaturated Fat: 53gPolyunsaturated Fat: 11gMonounsaturated Fat: 61gCholesterol: 252mgSodium: 291mgPotassium: 1030mgFiber: 2gSugar: 3gVitamin A: 7280IUVitamin C: 5mgCalcium: 93mgIron: 5mg