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Recipe courtesy of:
Seth Levine of FOX tv series Hell's Kitchen



1 Rack of Lamb
4 cloves of Garlic-crushed
1/4 cup Balsamic Vinegar
1/4 cup Honey
2 large sprigs of Rosemary
1 Tbsp of Cinnamon
1 Tbsp of Cumin

Kosher salt to taste
Black ground Pepper to taste
2 Tbsp Olive Oil


Start by trimming and Frenching the Lamb unless already done by your butcher. Either leave rack whole or for a more intense flavor portion the Lamb into 2-3 chops per person depending on size. Make a wet rub by combining the Balsamic vinegar, Honey, Cinnamon, Cumin, Rosemary and Garlic in a medium bowl. Rub all over lamb, cover and refrigerate for 4-6 hours. Take out of refrigerator 1 hour prior to use to bring to room temperature. Salt and pepper your Lamb. Add oil to a hot skillet. Sear all sides of the lamb getting a nice dark color on each side. The honey and cinnamon will form a dark caramelized crust. Place Lamb in a 425 degree oven, skin side down for 10-12 minutes. For a perfect medium rare the Interior temperature of the lamb should reach 145 degrees. Let Lamb rest for 5 minutes before cutting. These are also great on the grill as well.

Shown served with Almond and Raisin Couscous and a balsamic reduction.

Serves 3-4

Recipe courtesy of:
Seth Levine of FOX tv series Hell's Kitchen

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