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:
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2 racks of lamb (about 1 1/2 to 2 lbs total), frenched
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2 tablespoons fresh rosemary, finely chopped
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3 cloves garlic, minced
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
For the Red Wine Sauce:
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1 cup dry red wine
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1/2 cup beef or chicken stock
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2 tablespoons shallots, finely chopped
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1 teaspoon fresh rosemary
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2 tablespoons unsalted butter
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Salt and pepper to taste
Instructions
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Prep the Lamb:
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Preheat oven to 450°F (230°C).
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In a small bowl, mix olive oil, rosemary, garlic, salt, and pepper.
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Rub mixture evenly over the lamb racks.
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Sear and Roast:
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Heat a skillet over medium-high heat. Sear lamb racks, fat side down first, for 2–3 minutes per side.
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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.
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Let rest 10 minutes before slicing.
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Make the Red Wine Sauce:
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In the same skillet, add shallots and rosemary. Sauté for 1–2 minutes.
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Pour in red wine and stock. Scrape up any browned bits.
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Simmer until reduced by half.
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Remove from heat and stir in butter. Season with salt and pepper to taste.
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Serve:
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Slice lamb between ribs and drizzle with red wine sauce. Serve immediately.
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Notes
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For best results, bring lamb to room temperature before cooking.
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Use a meat thermometer for perfect doneness.
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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
