Colorado lamb rack rapini potatoes Balsamic Vinegar of Modena PGI reduction and wild seared scallops wild Oregon mushrooms balsamic

• Lamb, 14 oz 3 bone in colorado lamb,

• 4 oz or 1 buch of broccoli,

• rabe 6 oz of rosted potatoes,

• 1 tablespoon Rosmary,

• 1 teaspoon kosher salt and pepper,

• 1 tablespoon spoon Balsamic Vinegar of Modena PGI

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COLORADO LAMB RACK

• Marinate 14 oz. rack of lamb with salt, black pepper, rosemary, and vegetable oil. 

• Sear rack on stove on each side then place in a 450-degree oven for 14-16 minutes. Lamb should be medium rare. 

• Let rest for 6-10 minutes. 

• Slice between (3) bones to see if it is medium rare. 

BALSAMIC VINEGAR OF MODENA REDUCTION

• 2 cloves of garlic

• 1 shallot

• Fresh thyme 

• 750 ml Balsamic Vinegar of Modena PGI

Sauté garlic and shallot in olive oil

Add thyme

Slowly add Balsamic Vinegar of Modena PGI

Simmer over low flame until thick, approximately 20-minutes 

Using a fine strainer, strain the liquid and let cool for 25-minutes 

Drizzle over and beside sliced lamb 

Serve with sauteed broccoli rabe and rosemary roasted potatoes.