1 Whole Rack of Lamb
8 Slices Prosciutto (thinly sliced)
8 Basil Leaves
Salt and Pepper (to taste)
2T Olive Oil
1T Balsamic Vinegar
1. Cut rack of lamb into single chops. Season with salt and pepper.
2. Wrap each chop with basil leaf and prosciutto slice.
3 .Heat olive oil in a large sauté pan over medium heat. Add wrapped lamb chops and cook on both sides to the desired temperature, approximately 2 minutes on each side for medium rare.
4. Place ragout on center of plate and position chops around with the bone up. Drizzle with aged balsamic vinegar.