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Roasted Rack of Lamb with Rosemary and Garlic

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Active Time:  15 Minutes
Total Time:  55 Minutes
  8 Servings
Rack of lamb is one of the easiest roasts to prepare. It's roasted at a very high temperature for a relatively short period, making the outside crisp and golden, while the center stays tender and juicy. The lamb is delicious on it's own, or serve it with the sauce for a luxurious addition.
For the Sauce:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped shallots
2 cups canned beef broth
2 cups low-salt chicken broth
1 2/3 cups ruby port
1 1/2 tablespoons all-purpose flour
For the Lamb:
Three 1 3/4 pounds racks of lamb, trimmed
2 tablespoons olive oil
1 tablespoons finely chopped fresh rosemary
2 garlic cloves, minced
Fresh rosemary sprigs, for garnish
Roasted Rack of Lamb with Rosemary and Garlic Recipe at
Melt 2 tablespoons butter in large saucepan over medium heat. Add shallots and saute until tender, about 5 minutes. Add next 3 ingredients. Boil until reduced to 1 2/3 cups, about 40 minutes. Remove from heat. Mix remaining 2 tablespoons butter and flour in small bowl until well blended. Gradually whisk flour mixture into sauce. Simmer until mixture thickens slightly. Keep sauce warm.

Preheat oven to 475 degrees F.

Arrange lamb on shallow roasting pans. Blend oil, chopped rosemary and garlic in small bowl. Coat lamb with rosemary mixture. Sprinkle with salt and pepper.

Roast lamb until meat thermometer inserted into center registers 130 degrees F for medium-rare, about 20 minutes. Place lamb on work surface. Let stand 5 minutes. Cut lamb between bones into chops. Arrange lamb on a platter. Garnish with rosemary sprigs and serve. Transfer sauce to sauceboat and serve alongside lamb.

Sauce can be made 8 hours ahead. Lamb can be coated with rosemary mixture 8 hours ahead. Cover sauce and lamb separately and refrigerate. Rewarm sauce before serving.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   8 Servings
Calories: 800
Fat. Total: 45g
Protein: 71g
Carbohydrates, Total: 9g
Sodium: 313mg
% Cal. from Fat: 51%
Cholesterol: 248mg
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