Rack of Lamb With Red Wine Sauce Recipe

Prep: 20 mins

Cook: 50 mins

Total: 70 mins

Servings: 2 to 4 servings

39 ratings

Nutritional Guidelines (per serving)
543	Calories
37g	Fat
4g	Carbs
35g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	543
% Daily Value*
Total Fat 37g	48%
Saturated Fat 15g	75%
Cholesterol 140mg	47%
Sodium 377mg	16%
Total Carbohydrate 4g	1%
Dietary Fiber 0g	1%
Protein 35g
Calcium 47mg	4%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce. Use a good-quality red wine for the sauce and use fresh herbs if possible. Rosemary, thyme, and chives all pair deliciously with lamb. This recipe makes about 3/4 cup of sauce.

Rack of lamb makes a beautiful main dish for a family dinner, Easter meal, date night, or other special occasion dinners. Serve lamb with mashed potatoes to soak up the sauce and steamed or roasted vegetables. Roasted Brussels sprouts or steamed green beans are excellent choices. Pair a wine 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, it's nice to pair the meal with the same wine.

For the Lamb:
2 racks of lamb
Kosher salt (to taste)
Freshly ground black pepper (to taste)
2 tablespoons olive oil
For the Red Wine Sauce:
1/4 cup onion (or shallot, finely chopped)
1 to 2 tablespoon olive oil (as needed)
1 cup dry red wine (such as pinot noir, cabernet sauvignon, or merlot)
1 teaspoon fresh rosemary leaves (minced, or about 1/4 teaspoon of crumbled dried rosemary)
1 teaspoon fresh chives (chopped)
1/2 teaspoon fresh thyme leaves (minced, or a dash of dried leaf thyme)
1 cup beef stock (preferably unsalted or low sodium)
1 to 2 tablespoons butter
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Note: While there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Lamb

Gather the ingredients. Preheat the oven to 400 F (200 C/Gas Mark 6).

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Sprinkle the lamb with salt and pepper.

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Heat the olive oil in a large, heavy skillet—preferably an oven-safe skillet—over medium-high heat. Place the racks of lamb in the skillet, meaty side down.

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Sear the lamb until nicely browned on all sides, letting the racks support each other.

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Transfer the skillet to the oven and roast the lamb for about 20 to 30 minutes. Remove the racks to a platter, tent loosely with foil, and keep warm.

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Prepare the Sauce

Gather the ingredients.

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Place the skillet over medium heat and add the onion to the drippings. If necessary, add a tablespoon or two of olive oil. Cook, stirring, for 3 to 4 minutes, until tender. Add the wine, rosemary, chives, and thyme and then boil until the wine has reduced by about two-thirds.

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Add the beef stock and continue to cook over medium heat until reduced to about 3/4 cup. Then add the butter and stir. Taste and season with salt and pepper.

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Cut lamb into portions and serve with the red wine sauce. Serve and enjoy.

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