Roasted Rack of Lamb with Rosemary and Garlic

  • Active Time 15m
  • Total Time 55m

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 its own, or serve it with the sauce for a luxurious addition.

ingredients

  • 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:
  • 3 1 3/4-pound racks of lamb, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoons finely chopped fresh rosemary
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • Fresh rosemary sprigs, for garnish

directions

FOR THE SAUCE:

Melt 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and saute until tender, about 5 minutes. Add the next 3 ingredients. Boil until reduced to 1 2/3 cups, about 40 minutes. Remove from the heat. Mix the remaining 2 tablespoons butter and flour in a small bowl until well blended. Gradually whisk the flour mixture into the sauce. Simmer until the mixture thickens slightly. Keep the sauce warm.

FOR THE LAMB:

Preheat the oven to 475 degrees F.

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

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

Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.

Tip: The sauce can be made 8 hours ahead. The lamb can be coated with the rosemary mixture 8 hours ahead. Cover the sauce and lamb separately and refrigerate. Rewarm the sauce before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 3591

nutrition information per serving

800 calories; 45g total fat; 248mg cholesterol; 313mg sodium; 9g carbohydrates; 0g fiber; 71g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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