I come from a Greek background, so lamb is always a holiday staple at our family’s dinner table. And because of this, I particularly love making lamb since it always reminds me of having meals at home with my family. It also helps that lamb tastes amazing pretty much anyway you season it. But there are some flavors that enhance the flavors of the meat more than others, and the Devo raspberry balsamic and freshly diced rosemary make quite the pairing with a rack of lamb. The raspberry balsamic has that traditional bitter tang, the one that comes with quality aged vinegar, but there’s a sweet aftertaste that comes with the raspberries that I just absolutely love. This sweetness pairs perfectly with the rosemary, and the tanginess seeps into the lamb and makes it melt in your mouth. I also encrusted it with pecans because I love having a crunchy, nutty texture on the outside of racks of lamb. It just makes the meat feel that much more tender! The best part about this recipe, aside from how tasty it is, is how simple it is to make while looking pretty fancy. It’s a good holiday main course for people who don’t have a lot of time to prepare the food. The marinade can be prepared in the evening the day before, the lamb can soak in it overnight, and then it can be tossed into the oven for 40 minutes the next day.
1/4 Cup Devo Raspberry Balsamic Vinegar
2 Teaspoons Fresh Rosemary, finely chopped