Le Vigne Italian Rack of Lamb

Le Vigne Winery's Italian Rack of Lamb recipe paired with a 2010 Le Vigne Cabernet Sauvignon or 2011 Le Vigne Sangiovese

Servings: One rack will feed two people

Cook Time: 20 minutes

Pair With: 2010 Le Vigne Cabernet Sauvignon or 2011 Le Vigne Sangiovese

Cuisine: Italian

Source: Courtesy of Le Vigne Winery


1 rack of lamb
salt and pepper, optional
¼ cup white balsamic vinegar
1 tablespoon sugar
1 tablespoon mint leaves (chopped fine)
If desired: Worchester sauce, salt or Tabasco sauce



Prepare early in the day if possible.
Season meat with salt and pepper (allow to set in refrigerator if possible).

Sear in pan on all sides till brown, a couple of minutes on each side.
Roast in oven set to 300 degrees for 20 minutes.
Remove lamb from oven let rest for at least 5 minutes, slice into individual chops (should be medium rare/pink).
Final Touches: Arrange meat on serving plate and drizzle with sauce and serve.

In sauce pot combine white balsamic, sugar and mint and cook over medium heat until reduced to the consistency of honey.
Taste and season as desired with Worchester sauce, salt or tabasco sauce if desired.


Recipe Courtesy Of

Le Vigne Winery

Le Vigne Winery was founded with a passion for terroir, exceptional wines, and spectacular food.