![Rack of Lamb with Soy-Balsamic Marinade](https://cdn.statically.io/img/www.foodandwine.com/thmb/4x0Bs6e-UAVWbHORTWlD__PmXDk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200212-r-xl-rack-of-lamb-with-soy-balsamic-marinade-2000-966a7f0a42e24d879d47e0c992856e43.jpg)
Ingredients
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1/4 cup soy sauce
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1/4 cup balsamic vinegar
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1 tablespoon finely grated lemon zest
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Four 8-chop racks of lamb, bones frenched, fat trimmed and scored
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Salt and freshly ground pepper
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1/4 cup vegetable oil
Directions
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In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down, and marinate at room temperature for 2 hours, turning once.
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Preheat the oven to 450°. Remove the lamb racks from the marinade and pat dry. Season with salt and pepper. In each of 2 large skillets, heat 2 tablespoons of the vegetable oil until shimmering. Add the racks, fat side down, and cook over moderately high heat until nicely browned, about 3 minutes; turn and sear the meaty side of the racks, about 2 minutes longer.
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Transfer the racks to a rimmed baking sheet, fat side up. Roast in the upper third of the oven for 15 minutes, or until an instant-read thermometer inserted in the thickest part of each rack registers 120° to 125°(for medium rare meat). Let the lamb rest for 10 minutes before carving.
Suggested Pairing
The juicy, ripe fruit of a spicy, full-bodied New World Syrah will complement the intensity of the lamb and balance the salty-sweet notes of the marinade; it will also echo the hints of pepper in the watercress salad that follows.