Rack of Lamb

Last night's rack of lamb ribs was soft and succulent. It was a little raw in the middle, since my husband prefers his meat rare, but lamb is very tasty rare so I enjoyed it as well. We had both snacked earlier and were feeling lazy so the only side dish was a pack of Green Giant buttered sweet peas, but we each got four lamb ribs and were sufficiently satisfied with those two and the addition of a piece of Nutella-covered toast for dessert. My measurements are approximate, mind you, as it's usually a dash here or a shake there. Thankfully, this time he was home early enough to watch the baby for me while I cooked dinner; she is notorious for waking up from her nap just in time to keep us from eating. Sorry for the image; I had to draw it since I forgot to take a photo of the lamb.



Anyway, here's what I did for the lamb:

Ingredients:

Rack of lamb (thawed if previously frozen)
balsamic vinegar
Lawry's seasoned salt
pepper
rosemary (dry or fresh, either works)
roasting pan with drip rack


Turn your broiler on high. Pull the lamb out of the package and rinse it off under warm water. Make sure the drip rack is in the bottom of your roasting pan and spray it down with cooking spray (I use canola oil spray). Lay the rack of lamb on top of the drip rack meatiest side up and sprinkle balsamic vinegar over the meat, about 2-3 tablespoons full. Then shake enough seasoned salt to cover the meat with a light dusting, and do the same with the pepper. Sprinkle a tablespoon of rosemary over the lamb, spreading it out, then rub all the spices into the meat gently. Broiling time will vary on the thickness of the meat on the bones and how you'd like your meat cooked, but for medium-rare it's about 7 minutes on the top (meatier side) and 4 minutes on the bottom.
Cook up whatever you want for side dishes and enjoy!