Prep 45 mins
Cook 35 mins
You'll get rave reviews when you serve this to your guests! To save more time, you can prepare the wine sauce up to a day in advance and refrigerate, just before serving heat on top of the stove. This recipe (2 racks of lamb) will serve 4 people, if you are serving more just purchase 4 racks of lamb, double the ingredients for the lamb and also double the sauce ingredients.
- 118.29 ml honey
- 44.37 ml soy sauce
- 36.97 ml Dijon mustard
- 2 racks of lamb
- salt and pepper
- garlic powder
- 59.16 ml butter
- 1 large onion, chopped
- 14.79 ml chopped fresh garlic
- 1 large carrot, peeled chopped
- 473.18 ml canned beef broth
- 354.88 ml merlot (or use a dry red wine)
- 236.59 ml low sodium chicken broth
- 9.85 ml tomato paste
- 9.85 ml chopped fresh rosemary
- black pepper (optional or to taste)
- 14.79 ml soft butter
- 22.18 ml flour
- Set oven to 400 degrees.
- Prepare a greased baking sheet.
- For the wine sauce, in a saucepan melt butter over medium-high heat.
- Add in the onions and carrots; saute for about 12-13 minutes, or until deep dark brown, adding in the garlic the last 3 minutes.
- Add in beef broth, red wine, chicken broth, tomato paste and fresh rosemary; simmer for 10-12 minutes.
- Mix 1 tablespoon soft butter with 1-1/2 tablespoons flour to make a paste; whisk into simmering sauce, stir until thickened (about 3-4 minutes).
- Using a strainer, strain the sauce and set aside.
- To make the lamb, in a bowl whisk together honey, soy sauce and Dijon mustard.
- Add in 2 tablespoons of the mixture to the wine sauce, whisk to combine.
- Season the lamb racks with salt and pepper and a little garlic powder.
- Place the racks on a large baking sheet.
- Brush both sides of the racks with the the honey/soy glaze (leaving out some glaze to brush on while cooking).
- Cook/roast until the lamb for about 35 minutes, or until the temperature of the lamb reaches 130F (do not overcook the lamb!) brush with more glaze once during cooking.
- Rewarm the sauce, season with salt and pepper.
- Slice the lamb between the bones and serve the sauce with the lamb.
Made this for Mothers Day dinner. Everyone raved - especially the sauce. It was sublime - I only used about 1 tbs butter and did not notice it! Served with roasted vegetables and potatoes with sauce over everything. Thanks for a great staple recipe.