Wednesday, September 13, 2006

Rack of Lamb with Honey Balsamic Sauce




Now I don't usually take photos of raw meat, but this rack of lamb looked too beautiful to resist, all dressed up in a rub of rosemary, black pepper, sea salt and extra virgin olive oil. I have a made rack of lamb before and loved the recipe, but I thought I'd wander around the blogasphere for something different and came across a gorgeous looking dish at Abstract Gourmet. It sounded too good to pass up. Actually it was the first one I came across and it stopped me in my tracks. I am glad I stumbled upon Matt's site. I'll be back often.

He served it with great sounding sweet potatoes but I'm really trying to watch what I eat and since the sauce has a touch of honey (it's soooooooooooo good), I just served it with some asparagus. Still a very delicious and satisfying meal. That's why I love the South Beach Diet. Gourmet meals AND you lose weight. I took off the 3 pounds that was creeping back up, PLUS I lost an extra pound - all without the exercise regime I keep meaning to do.



So here's my version of Matt's Rack of Lamb with Honey Balsamic Sauce. It was awesome even without the sweet potatoes.

Recipe



Related links:

6 comments:

Matt said...

Hi Ruth,

Thanks so much for giving this dish a try, I think your version turned out just great.

Come back anytime :)

Matt

Foodie's Hope said...

WOW!! That rack looks delicious!! My mouth is watering!! Thanks Ruth!!

Scott at Real Epicurean said...

Now there's a recipe that really works for me!

If I had to choose a favourite meat in the world, it would be lamb.

Mae said...

Looks wonderful, Ruth, my kind of rack of lamb... still slightly pink inside. Yum!

gattina said...

Ruth,
thanks for the link to the wonderful recipe! I roasted lamb a couple of time but which turned out so-so, I'll try out yours next round!

mickey said...

This sounds delicious Ruth. I think I'll be trying it this weekend.