Great recipe. Really liked the rub on the lamb. Instead of baking it though, I cooked it on a charcoal kettle. Seared it over the coals and then moved to indirect to 130 deg. The sauce was good but I think next time I will use a low sodium broth. Seemed really salty but definitely not inedible. The sauce went great with the garlic mashed too. Overall I'll definitely use this receipe again.
This lamb was Amazing. The recipe to season the lamb was perfection. I found the sauce was a bit bland, and the Cabernet flavor was a bit too strong. I ended up adding some more beef broth, a bit more flour, and when I removed the rack from the oven I poured about half of the juice from the roast pan into the Cabernet sauce, best Cabernet sauce I ever had. Better than outback. This dish was amazing. Try it!
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.
Love the rack of lamb at outback and this tasted just like it! I am actually not a fan of the cab sauce from outback so didn't try it but my wife said it was very similar and loved it. If you do or don't want the cab sauce this is still a great recipe either way! Only thing i did differently from the recipe was brush the lamb with a little bit of olive oil before adding the spices and added a little extra fresh rosemary. Thank you for the recipe enjoyed it immensely!
HOBOTROICS, Thank You in Advance for taking your time and talents to share this recipe. <br/>Also, as an aside thanks to those of you who left your feedback.<br/><br/>I too love the RACK of LAMB at OUTBACK. However we all know the secret is in the SAUCE :) .<br/><br/>I am going to follow the recipe in its entirety. <br/><br/>Yummy
Thank you, thank you, thank you! For 10+ years I have searched for the Outback cab sauce! Yours is the closest I have ever had! Amazing! Used some of my fresh rosemary as a my whisk while I was adding the broth and wine! Added an amazing rosemary flavor! The butter was the key! Missed that every time. Delicious!
Delicious! I first did a marinade of cooled sautéed garlic, olive oil, Dijon mustard and Ravens Wood Zinfandel. The ribs were then dried off and then covered in your dry rub seasoning. After searing all over for about 4 minutes, 15 minutes in a 425 degree oven was perfect. OMG, so tender and tasty. Made mashed potatoes and peas as accompaniments. Next time I will make scalloped potatoes with blue cheese and cheddar. I think the blue cheese, oddly, will help cut the richness. YUM! Thank you
Wow! This lamb was sooo good. I bought lamb ribs on a whim and had no clue what to do with it. I really like the Outback lamb so I looked it up and found this recipe. It turned out exactly like Outback, if not better. The only thing I did differently was I seasoned the lamb the night before I cooked it. I was also out of marjoram and rosemary but it wasn't a problem. Thank you so much for posting!