Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 2 to 4 servings
A rack of lamb always makes a fabulous dinner and an elegant centerpiece for a special occasion. Our succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce that pairs beautifully with the gamy flavor of the lamb. The sauce is also delicious with side dishes like creamy mashed potatoes and silky risotto that soak up the sauce, making every bite simply delicious. Roasted Brussels sprouts or steamed green beans are great choices for a vegetable side.
Lamb is a delicious meat that has 23 grams of protein in a 4-ounce serving (lean lamb)—lamb also has iron, magnesium, potassium, and vitamins B6 and B12. Find lamb that is locally raised and organically fed for greater flavor. Online butcher shops deliver great quality game to your doorstep, and local butchers always carry beautiful cuts that you can order in advance. The choice of frenching the racks is up to you, both presentations are great and equally flavorful.
For the red wine sauce, use a wine that you'd drink by the glass. The better the wine, the better the sauce. For the best flavor, use fresh and organic herbs if possible. Rosemary, thyme, and chives all pair deliciously with lamb. To find the perfect wine pairing, go for a bottle similar to the dry red wine you use for the sauce. If you use a good-quality pinot, merlot, or cabernet sauvignon for the sauce, the rack will go nicely with a similar type of wine.
«Lamb and red wine have to be a match made in heaven. This dish is an impressive and delicious dinner that can be made for any special occasion—I served mine over a cacio et pepe risotto!» —Kiana Rollins
A Note From Our Recipe Tester
Ingredients
For the Lamb:
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2 racks lamb
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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2 tablespoons olive oil
For the Red Wine Sauce:
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1/4 cup finely chopped onion, or shallot
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1 cup dry red wine, such as pinot noir, cabernet sauvignon, or merlot
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1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried rosemary
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1 teaspoon chopped fresh chives
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1/2 teaspoon minced fresh thyme, or a dash of dried thyme
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1 cup unsalted or low-sodium beef stock
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1 to 2 tablespoons cold unsalted butter
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
Prepare the Lamb
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 400 F. Sprinkle both sides of the lamb generously with salt and pepper.
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Heat the olive oil in a large, oven-proof, heavy-duty skillet over medium-high heat. When the oil shimmers, place the racks of lamb in the skillet, meaty-side down.
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Sear the lamb until nicely browned on all sides.
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Transfer the skillet to the oven and roast the lamb to your liking, or until a meat thermometer registers 120 F to 125 F for rare, or 130 F to 135 F for medium-rare, 18 to 21 minutes (note that minimum safe doneness of at least 145 F or higher is recommended).
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Remove the racks to a platter and tent loosely with foil. Reserve the skillet and pan drippings.
Prepare the Sauce
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Gather the ingredients.
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Place the reserved skillet and pan drippings over medium heat. Add the onion and cook, stirring occasionally until translucent, 3 to 4 minutes.
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Add the wine, rosemary, chives, and thyme. Bring to a boil over high heat until the wine has reduced by about two-thirds.
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Add the beef stock and bring to a boil. Lower the heat to medium and continue to cook, stirring frequently, until the mixture is reduced to about 3/4 cup.
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Add the cold butter and and continue to stir until the butter has melted and the sauce is emulsified. Adjust the seasoning to taste with salt and pepper.
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Cut the rack of lamb into portions and serve with the red wine sauce.
Why Do I Need to Rest the Lamb?
Resting time is key to serving a perfectly cooked meat. When the muscle fibers are heated through cooking, the fibers firm up and a little bit of the water content gets pushed to the surface while most of it gets pushed inwards away from the heat. If you cut the meat once the cooking process is over, all the liquids will ooze into your cutting board. Allowing proper time after cooking for the moisture to redistribute into the meat makes it juicy. When the meat rests, its internal temperature may rise anywhere from 5 to 10 degrees or more. This is known as carryover cooking.
| Nutrition Facts | |
|---|---|
| Servings: 2 to 4 | |
| Amount per serving | |
| Calories | 296 |
| % Daily Value* | |
| Total Fat 21g | 28% |
| Saturated Fat 8g | 42% |
| Cholesterol 56mg | 19% |
| Sodium 315mg | 14% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 11g | |
| Vitamin C 1mg | 5% |
| Calcium 21mg | 2% |
| Iron 1mg | 7% |
| Potassium 249mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
