Short Description
This Rosemary-Garlic Rack of Lamb with Red Wine Sauce is an elegant and flavorful dish, perfect for special occasions or a refined dinner at home. The tender lamb is infused with aromatic rosemary and garlic, then roasted to perfection and served with a rich red wine reduction that enhances its savory depth.
Why You’ll Love This Recipe
Elegant Presentation: A rack of lamb makes for a stunning centerpiece that impresses guests.
Rich Flavors: The combination of rosemary, garlic, and red wine creates a harmonious and savory profile.
Simple Preparation: Despite its gourmet appeal, this dish is straightforward to prepare with clear steps.
Versatile Pairing: Pairs beautifully with a variety of sides, from roasted vegetables to creamy mashed potatoes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Lamb:
2 racks of lamb (about 1½ to 2 lbs total), frenched
2 tablespoons fresh rosemary, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
For the Red Wine Sauce:
1 cup dry red wine
½ cup beef or chicken stock
2 tablespoons shallots, finely chopped
1 teaspoon fresh rosemary
2 tablespoons unsalted butter
Salt and pepper to taste
Directions
Prepare the Lamb:
In a small bowl, combine the chopped rosemary, minced garlic, olive oil, salt, and pepper to create a marinade.
Rub the marinade evenly over the lamb racks, ensuring all sides are coated.
Cake ‘n Knife
Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Sear the Lamb:
Preheat your oven to 400°F (200°C).
Heat a large, oven-safe skillet over medium-high heat.
Nugget Markets
Sear the lamb racks, fat side down, for 2-3 minutes until browned. Flip and sear the other side for an additional 2 minutes.
Roast the Lamb:
Transfer the skillet to the preheated oven.
Roast for 18-21 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
The Spruce Eats
Remove from the oven and let the lamb rest for 10 minutes before slicing.
Prepare the Red Wine Sauce:
While the lamb is resting, place the skillet back on the stovetop over medium heat.
Add the chopped shallots and cook for 1-2 minutes until translucent.
Pour in the red wine and add the rosemary.
notquitenigella.com
+1
Kwokspots
+1
Bring to a simmer and cook until the wine is reduced by half, about 5-7 minutes.
Add the beef or chicken stock and continue to simmer for another 5 minutes.
Remove from heat and stir in the butter until the sauce is smooth and glossy.
Season with salt and pepper to taste.
Serve:
Slice the lamb between the ribs into individual chops.
Food.com
Arrange on plates and drizzle with the red wine sauce.
Servings and Timing
Servings: 4
Preparation Time: 15 minutes (plus marinating time)
Nugget Markets
Cooking Time: 30 minutes
Women’s Health
+1
People.com
+1
Total Time: 45 minutes (excluding marinating)
Variations
Herb Crust: Add a crust of breadcrumbs mixed with herbs and Dijon mustard for added texture.
Different Herbs: Experiment with thyme or oregano in place of rosemary for a different flavor profile.
Wine Selection: Use a robust red wine like Cabernet Sauvignon or Merlot to deepen the sauce’s flavor.
Storage/Reheating
Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a 300°F (150°C) oven until warmed through, about 10-15 minutes.
Freezing: Freeze cooked lamb tightly wrapped for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I prepare the lamb ahead of time?
Yes, you can marinate the lamb up to 24 hours in advance and store it in the refrigerator until ready to cook.
What sides pair well with this dish?
Roasted vegetables, mashed potatoes, or a fresh green salad complement the rich flavors of the lamb and sauce.
Can I use dried rosemary instead of fresh?
Yes, but use half the amount, as dried herbs are more concentrated in flavor.
What type of red wine is best for the sauce?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well.
The Spruce Eats
How do I know when the lamb is cooked to my liking?
Use a meat thermometer: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, and 135°F (57°C) for medium.
The Spruce Eats
Is it necessary to sear the lamb before roasting?
Searing adds flavor and helps develop a crust, but if you’re short on time, you can roast without searing.
Can I make the sauce ahead of time?
Yes, prepare the sauce in advance and reheat gently before serving.
What does “frenched” mean in reference to the lamb?
“Frenched” refers to the technique of trimming meat and fat from the bone ends for a cleaner presentation.
simplymeal
Can I use chicken stock instead of beef stock?
Yes, chicken stock can be used, though beef stock provides a richer flavor.
How should I store leftover sauce?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Conclusion
This Rosemary-Garlic Rack of Lamb with Red Wine Sauce offers a delightful combination of tender meat and rich flavors, making it an excellent choice for special occasions or an indulgent meal at home. With its straightforward preparation and elegant presentation, it’s sure to impress and satisfy.
Rosemary-Garlic Rack of Lamb with Red Wine Sauce
- Total Time: 50 minutes
- Yield: 4-servings
- Diet: Gluten Free
Description
This rosemary-garlic rack of lamb with red wine sauce is a showstopping dish perfect for special occasions. Herb-crusted and oven-roasted to perfection, it’s paired with a rich, savory red wine reduction—an elegant, flavorful entrée that’s both impressive and surprisingly simple to prepare.
Ingredients
For the Lamb:
-
2 racks of lamb (about 1 1/2 to 2 lbs total), frenched
-
2 tablespoons fresh rosemary, finely chopped
-
3 cloves garlic, minced
-
2 tablespoons olive oil
-
1 teaspoon salt
-
1/2 teaspoon black pepper
For the Red Wine Sauce:
-
1 cup dry red wine
-
1/2 cup beef or chicken stock
-
2 tablespoons shallots, finely chopped
-
1 teaspoon fresh rosemary
-
2 tablespoons unsalted butter
-
Salt and pepper to taste
Instructions
-
Prep the Lamb:
-
Preheat oven to 450°F (230°C).
-
In a small bowl, mix olive oil, rosemary, garlic, salt, and pepper.
-
Rub mixture evenly over the lamb racks.
-
-
Sear and Roast:
-
Heat a skillet over medium-high heat. Sear lamb racks, fat side down first, for 2–3 minutes per side.
-
Transfer to a roasting pan and roast for 15–20 minutes for medium-rare (internal temp: 125°F/52°C), or longer for desired doneness.
-
Let rest 10 minutes before slicing.
-
-
Make the Red Wine Sauce:
-
In the same skillet, add shallots and rosemary. Sauté for 1–2 minutes.
-
Pour in red wine and stock. Scrape up any browned bits.
-
Simmer until reduced by half.
-
Remove from heat and stir in butter. Season with salt and pepper to taste.
-
-
Serve:
-
Slice lamb between ribs and drizzle with red wine sauce. Serve immediately.
-
Notes
-
For best results, bring lamb to room temperature before cooking.
-
Use a meat thermometer for perfect doneness.
-
Can substitute thyme or sage for rosemary if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
