Ingredients

• 1 rack of lamb (approximately 8 ribs)
• Olive oil
• Salt & freshly ground black pepper
• Assortment of baby carrots, parsnips, Brussel sprouts
• 2-3 sprigs of fresh rosemary, coarse chop
• 2-3 sprigs of fresh thyme, coarse chop

For the Sauce:

• ¼ cup olive oil
• 2 tablespoons lamb fat (reserved from trimming the rack)
• 2 tablespoons balsamic vinegar

Directions

• Preheat your wood-burning oven to a high temperature, ideally around 600-700°F.
• 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.
• Rub lamb generously with olive oil. Season with salt & fresh pepper. Add fresh herbs.
• Toss prepped/cut veggies with some olive oil, salt & pepper and put in a rimmed baking sheet.
• 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.
• 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.
• 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.
• Slice the rack of lamb into individual chops or sections of two.
• Place veggies on serving platter and top with lamb chops.
• Drizzle with balsamic and lamb fat sauce.