Roasted Rack of Lamb with Red Wine Pan Sauce and Rosemary

Serves 4 to 6

Have your butcher french the racks for you; inevitably, the ribs will need some cleaning up, but at least the bulk of the work will be done. Have all the ingredients ready before browning the lamb and begin the sauce just as the lamb goes into the oven. This way, the sauce will be ready with the meat.


  • For the Lamb:
  • 2 racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin
  • Table salt
  • Ground black pepper
  • 2 tablespoons vegetable oil
  • For the Sauce:
  • 2 medium shallots, minced
  • 1 cup dry red wine
  • 2 1/2 teaspoons fresh rosemary , minced
  • 1 cup low-sodium chicken broth (canned)
  • 2 tablespoons unsalted butter, softened
  • Table salt
  • Ground black pepper



Adjust the oven rack to the lower-middle position, place a shallow roasting pan or jellyroll pan on the oven rack and heat the oven to 425 degrees F.

Season the lamb with salt and pepper. Heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Place the racks of lamb in the skillet, meat side down, in the center of the pan with the ribs facing outwards; cook until well-browned and a nice crust has formed on the surface, about

4 minutes. Using tongs, stand the racks up in the skillet, leaning them against each other to brown the bottoms; cook until the bottom sides have browned, about 2 minutes longer.

Transfer the lamb to the preheated roasting pan. (Begin pan sauce.) Roast until an instant-read thermometer inserted into the center of each rack registers about 135 degrees F, 12 to 15 minutes, depending on the size of the rack. Cover the meat loosely with foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and serve immediately with the sauce.


Pour off all but 1 1/2 tablespoons fat from the skillet used to brown the lamb; place the skillet over medium heat. Sauté the shallots until softened, about 1 minute. Add the red wine and rosemary; increase the heat to medium-high and simmer until dark and syrupy, about 7 minutes. Add the chicken broth; simmer until reduced to about 3/4 cup, about

5 minutes longer. Off the heat, swirl in the butter; season to taste with salt and pepper, and serve with lamb.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 8512

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