Rack of Lamb With Red Wine Sauce
A succulent rack of lamb is seared and roasted, then served with an aromatic, herby red wine reduction sauce.
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Instructions
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Preheat the oven to 400 F.
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Generously season 2 racks of lamb with salt and pepper.
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Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat, then sear the lamb until browned on all sides.
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Transfer the skillet to the preheated oven and roast the lamb for 18 to 21 minutes, or until an internal temperature of 120 F to 135 F is reached.
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Remove the lamb to a platter, tent with foil, and reserve the skillet with pan drippings.
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Place the reserved skillet over medium heat and cook 1/4 cup chopped onion or shallot for 3 to 4 minutes until translucent.
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Add 1 cup dry red wine, 1 teaspoon minced rosemary, 1 teaspoon chopped chives, and 1/2 teaspoon minced thyme; boil on high heat until the wine reduces by two-thirds.
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Stir in 1 cup beef stock, bring to a boil, then reduce heat to medium and cook, stirring, until the mixture reduces to about 3/4 cup.
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Whisk in 1 to 2 tablespoons cold butter until melted and emulsified, then adjust seasoning with salt and pepper.
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Carve the lamb into portions and serve immediately with the prepared red wine sauce.