Oregano Rack Of Lamb With Yogurt Sauce & Reduced Balsamic Vinegar

Ingredients

• Zest of 2 lemons
• 3 Tbsp. chopped fresh oregano leaves
• Salt and fresh ground black pepper
• 2 lbs. rack of lamb
• 2 tsp. Bertolli® Extra Light™ Tasting Olive Oil
• 1/2 cup plain yogurt
• 1/4 cup orange juice
• 2 cloves garlic, finely chopped
• 2 Tbsp. chopped green onions
• 1/4 tsp. sesame paste
• 2 Tbsp. water
• 2 tsp. Bertolli® Extra Virgin Olive Oil, plus more for drizzling
• 1 cup Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
• 1 tsp. sugar

Directions

1. Preheat oven to 425°.
2. Combine lemon zest, oregano, pinch of salt and pepper in small bowl. Rub mixture on lamb. Heat Bertolli Extra Light Tasting Olive Oil in large oven-proof nonstick skillet over medium-high heat. Cook lamb meat side down until browned, 5 minutes. Using tongs or a meat fork turn lamb over and cook 2 minutes. Carefully remove lamb from skillet and pour off any fat in pan, discard. Place lamb bone side down in same skillet, place in oven and roast 20 minutes or until an instant read thermometer reaches 145°. Remove from oven and drizzle with Bertolli Extra Virgin Olive Oil and set aside.
3. Combine yogurt, orange juice, garlic, green onions and sesame paste in small bowl. Whisk in enough water to thin sauce until desired consistency.
4. Heat Bertolli Balsamic Vinegar and sugar in small saucepan over medium heat. Cook until liquid is reduced by a quarter.
5. Slice lamb and place on plate. Drizzle lamb with reduced vinegar and serve with yogurt sauce.

• Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.