Frenched Rack of Lamb

Serves 6-8

Prep time  1 hour

Ingredients:

2-3 racks of lamb, frenched ( frenched defn. the bones have been exposed, and scraped clean)

1 tablespoon cinnamon

2 teaspoons ground cumin

1 teaspoon paprika

1 tablespoon ground black pepper

2 tablespoons brown sugar

3 tablespoons extra virgin olive oil

1 cup balsamic vinegar

½ cup organic honey

Directions:

Pre-heat the oven to 350 degrees

Place the rack of lamb on a cutting board, and carefully slice along the bone until you have all chops.

Place the lamb chops in a large metal bowl with the cinnamon, cumin, paprika, ground black pepper, brown sugar, and extra virgin olive oil- let sit for 30 minutes.

In a small sauce pan on medium heat, place the balsamic vinegar, and organic honey. Season the sauce with salt and fresh ground black pepper.

Place a skillet on medium high heat, and sear the chops until brown- approximately 1-2 minutes on each side.

Remove the chops from the pan, and place on a greased cookie sheet covered with aluminum foil. Bake the chops in a pre-heated 350 degree oven for 5-6 minutes. Remove the lamb from the oven, and let rest for 5 minutes.

Continue to stir the balsamic reduction until it coats the back of a spoon.

Place the lamb on a platter and drizzle with the balsamic-honey sauce.