For how many people? 2 or 20? I like to sizzle lamb chops in my iron skillet after marinating in Olive Oil, Balsalmic Vinegar, garlic, onion, salt and pepper.....when its too cold to grill Never overcook Lamb.

This recipe is excellent!

"Burn the Fingers" Lamb

Dark sweet balsamic vinegar enlivens the flavor the sauce that's brushed over the lamb. If you wish, ask your butcher to "French" the lamb, trimming the meat from the ends of the bones.

Prep: 10 min. Roast: 45 min.

2 T. olive oil

2 T. balsamic vinegar

2 cloves garlic, minced

1 T. snipped fresh rosemary

1 t. snipped fresh thyme

1 8-rib rack of lamb with backbone (about 21/2 pounds)

¾ c. orzo

2 c. marinated Italian vegetables (artichokes, sweet peppers, olives, carrots), drained

Olive oil (optional)

Fresh rosemary (optional)

• 1. Preheat oven to 325*. In a small bowl, stir together the 2 T. olive oil, balsamic vinegar, garlic, snipped rosemary, thyme, ¼ t. salt, ¼ t. pepper. Set aside.
• 2. Trim fat from meat. Place roast, bone-side down, in a roasting pan. Brush olive oil mixture over lamb. Insert a meat thermometer into thickest part of meat (thermometer should not touch bone). Roast, uncovered, in the preheated oven to desired doneness. (For medium rare, allow ¾ to 1 hour or until thermometer registers 140* . For medium, allow 1 to 1 ½ or until thermometer reads 155*. Cover and let stand for 15 minutes. The meat's temperature will rise 5* to 10* while it stands. Cut roast into 2- rib portions.
• 3. Meanwhile, cook orzo according to package directions. Drain and return to pan. Add marinated vegetables and toss to mix; heat through. If desired, stir in a little olive oil to moisten pasta. Serve with lamb. If desired, garnish with rosemary sprigs. Makes 4 servings.