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Red Wine And Rosemary Roasted Rack Of Lamb

2 racks lamb - (8 to 9 ribs) -- bones Frenched, and fat trimmed
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons vegetable oil

2 medium shallots -- minced
1 cup dry red wine
2 1/2 teaspoons minced rosemary leaves
1 cup low-sodium chicken broth
2 tablespoons butter
Salt -- to taste
Freshly-ground black pepper -- to taste

Preheat oven to 425 degrees and place a shallow pan in oven to heat. Season lamb with salt and pepper. Heat oil in skillet over high heat. Place lamb in skillet, meat-side down with ribs facing outward. Cook until well browned and crust has formed on the surface, probably about 4 to 5 minutes. Use tongs to stand ribs up against each other to brown bottoms.

Transfer lamb to preheated roasting pan and roast 12 to 15 minutes. (Retain 2 tablespoons fat for use in sauce.) Remove and cover meat loosely with foil and let rest for 10 to 12 minutes. Carve into individual chops and serve them immediately with sauce.

For the Sauce: Pour off all but 2 tablespoons of the fat from the skillet in which you browned the lamb. Saute shallots over medium heat until soft. Add red wine and rosemary. Increase heat to medium-high and simmer until dark and syrupy. Add chicken broth and reduce until about 3/4 cup. Remove from heat and add butter to blend. Season with salt and pepper to taste.

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