Red wine and rosemary roasted rack of lamb recipe

Red Wine and Rosemary Roasted Rack of Lamb recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This red wine and rosemary roasted rack of lamb recipe is a delightful dish that brings together the richness of red wine and the aromatic flavors of rosemary. The succulent rack of lamb is marinated in a mixture of red wine, rosemary, garlic, and other herbs, allowing the flavors to infuse into the meat. Roasted to perfection, the lamb is tender and juicy, with a beautiful crust on the outside. This recipe is perfect for special occasions or when you want to impress your guests with an elegant and flavorful dish.

Keywords: red wine, rosemary, roasted, rack of lamb, recipe

Red wine and rosemary roasted rack of lamb recipe details

Red wine and rosemary roasted rack of lamb recipe, recipe Rating: 4.9
Number of votes:128

Ingredients:

2 racks of lamb (8 to 9 ribs) with bones Frenched and fat trimmed

Salt and ground black pepper

2 Tablespoons vegetable oil

Sauce:

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 and ground black pepper

Instructions:

Recipe from Chef Karen Valentine at Christopher Place

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.

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.