Recipe for Roasted Rack of Lamb with Rosemary, Shallots, Sea Salt 
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Yield:
4
Ingredients:
Amount Ingredient
2 tsp balsamic vinegar
1/2 tsp sea salt
2 tbl extra-virgin olive oil
1 tbl finely-chopped fresh rosemary
1 tbl finely-chopped shallots
2 tsp Dijon mustard
1/2 tsp freshly-ground black pepper
2 x racks of lamb frenched, trimmed
Instructions:
Instructions: In a medium bowl, combine the balsamic vinegar with 1/4 teaspoon of sea salt. Whisk to dissolve the salt. Add the oil, rosemary, shallots, mustard and pepper. Whisk to create a smooth paste. Evenly cover the lamb meat on both sides with the paste.

Set a large skillet over high heat. When the skillet is very hot, sear both racks of lamb, fat-side down, until browned, 2 to 3 minutes. Turn the racks over and put the pan in a 375-degree oven. Roast to the desired doneness, 15 to 20 minutes for medium-rare.

Transfer the racks to a cutting board; allow to rest for about 3 minutes. Cut into chops. Season with the remaining 1/4 teaspoon of sea salt, or more to taste. Serve warm.

This recipe yields 4 servings.

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