Rack of Lamb in an Orange and Campari Sauce

READY IN: 50mins
Recipe by MarieRynr

Ask the butcher to French trim the lamb for you as it can be quite fiddly to do it yourself. It is difficult to judge whether a rack of lamb has been cooked to the preferred doneness. Take it out of the oven when you think that it is nearly ready and cut into it to check how much longer it needs. Cooking times can also vary, depending on the thickness of the fat on the lamb. Campari may seem like an odd thing to put in a sauce, but it offsets the sweetness of the orange well. If you really can't stand Campari, you can substitute Port, Brandy or Armangnac.

Top Review by Sadako

I was a little dissapointed with this recipe. Firstly, the amount of Campari recommended dominated the gravy and made it quite umpleasanly bitter. I added more orange juice to counter this, but next time I will be making it without the Campari. Secondly, it took longer than 35 minutes to cook the lamb until it was meduim rare, but 35 minutes was the estimate for well done. Finally the butter and flour roux didn't combine very well with the gravy.

Ingredients Nutrition


  1. With a sharp knife, score the skin of the lamb in a lattice pattern.
  2. Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
  3. Seal the lamb on all sides, until the meat is lightly browned.
  4. Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
  5. To make the sauce, sweat the onion in a little oil and add the Campari.
  6. Simmer for 2 minutes.
  7. Add the orange juice and stock and reduce by one third.
  8. Strain off the onions.
  9. Melt the butter and mix with the flour.
  10. Whisk the roux into the sauce to thicken it.
  11. You might need it all but use until the sauce covers the back of a spoon.
  12. Stir in the orange rind and segments.
  13. Season to taste.

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