Herb-Crusted Rack of LambWood-Fired Winter Vegetables

Directions

1. Preheat your wood-burning oven to a high temperature, ideally around 600-700°F.
2. Trim any excess fat from the rack of lamb, leaving a thin layer for flavor. Reserve a couple of tablespoons of lamb fat for the sauce.
3. Rub lamb generously with olive oil. Season with salt & fresh pepper. Add fresh herbs.
4. Toss prepped/cut veggies with some olive oil, salt & pepper and put in a rimmed baking sheet.
5. Place seasoned lamb on top and put into the wood-burning oven. Cook for about 3-4 minutes per side, or until it develops a crust & reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.
6. While lamb/veggies are grilling, combine reserved lamb fat, olive oil & balsamic vinegar in a small saucepan. Heat over low heat until warmed through, stirring to combine.
7. Once lamb is roasted to perfection, remove it from oven and let it rest for a few minutes. Set veggies aside and keep them warm.
8. Slice the rack of lamb into individual chops or sections of two.
9. Place veggies on serving platter and top with lamb chops.
10. Drizzle with balsamic and lamb fat sauce.