Amazing Simple Rack of Lamb With Cabernet Sauce
photo by Buddy's Kitchen



- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
2-4
ingredients
-
Lamb Seasoning
- 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
-
Lamb
- 2 lamb racks
- 1 tablespoon olive oil
directions
- 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!
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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!
-
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.
see 12 more reviews