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Seared and Roasted Lamb Chop with Balsamic

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Course Main Dish
Cuisine French, Greek, Italian, Maghreb, Mediterranean
Servings 4 people

Ingredients
  

  • 2 small baby rack of lamb trimmed
  • 3-4 tbsps Secolari Blood Orange Olive Oil
  • 1 tbsp Secolari Mediterranean Herb Seasoning
  • 1/2 cup Secolari Farmhouse Olive Tapenade
  • 3-4 tbsps Secolari White Balsamic Vinegar
  • 1 to taste Secolari Applewood Smoke Sea Salt
  • 1 to taste black pepper

Instructions
 

  • Rub lamb racks with Secolari Extra Virgin Olive Oil and the Secolari Mediterranean Herbs. Sear in a large hot skillet on medium heat about 3 minutes to nicely golden.
  • Remove from heat, transfer to a baking pan, turn over and dab the Secolari Farmhouse Olive Tapenade on the loins. Place in a hot oven on 400 F about 15 minutes, check the internal temperature of 120F degrees, if it registers less, continue to bake until you reach 120F.
  • Once ready, let rest 5 minutes, then slice and serve with an abundant drizzle of balsamic vinegar.