Rack of Lamb With Red Wine Sauce

Lamb with red wine sauce

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
543 Calories
37g Fat
4g Carbs
35g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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)

Steps to Make It

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

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

    Rack of lamb ingredients

    The Spruce / Diana Chistruga

  2. Sprinkle the lamb with salt and pepper.

    Rack of lamb seasoned with salt and pepper

    The Spruce / Diana Chistruga

  3. 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.

    Rack of lamb in a skillet

    The Spruce / Diana Chistruga

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

    Searing all sides of the rack of lamb

    The Spruce / Diana Chistruga

  5. 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.

    Roasted rack of lamb

    The Spruce / Diana Chistruga

Prepare the Sauce

  1. Gather the ingredients.

    Ingredients for lamb red wine sauce

    The Spruce / Diana Chistruga

  2. 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.

    Herbs added to pan sauce

    The Spruce / Diana Chistruga

  3. 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.

    Red wine herb sauce

    The Spruce / Diana Chistruga

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

    Lamb with red wine sauce on a plate

    The Spruce / Diana Chistruga