Prep 15 mins
Cook 20 mins
This is a recipe that I have been working on/perfecting for some time. Inspired by the Rack of Lamb at Outback. I found a seasoning recipe online a few years ago that was similar to mine. The most laborious part is mixing the seasonings. The seasoning is incredible, great for any meat really. The Cabernet sauce is a variation the outback one and is great too. I served this recently with mashed red potatoes. Sometimes I'll do 1 teaspoon kosher salt and 1/2 teaspoon granulated salt, to make the saltiness more uniform.
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon dried oregano
Cab Sauce (use 1 teaspoon lamb seasoning)
- 2 tablespoons butter
- 2 teaspoons all-purpose flour
- 1⁄2 cup cabernet sauvignon wine
- 2⁄3 cup beef broth
- 2 tablespoons water
- 3 teaspoons Dijon mustard
- 2 teaspoons minced parsley
- 2 lamb racks
- 1 tablespoon olive oil
- Heat oven to 425.
- Mix together seasoning ingredients in a bowl.
- Heat Olive Oil in large skillet to medium.
- If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
- Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
- While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
- When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!
5 stars! My Dh loved this recipe. I don't eat lamb, but this smelled amazing while it was cooking. He plans on making the sauce recipe again when preparing beef. Thanks so much for sharing the recipe.
I have never cooked a rack of lamb before and I absolutely love the one from Outback. I followed the recipe exactly as-is and it came out perfect. This is a nearly identical clone of the Outback recipe including the amazing sauce! Thank you so much for such a fantastic recipe!
I love it!!! Outstanding job copying. I can't wait to cook it again. Thank you, thank you, thank you, now I can have all the sauce I want cause Outback has gotten stingy with the sauce.