Amazing Simple Rack of Lamb With Cabernet Sauce

"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."
photo by Buddy's Kitchen photo by Buddy's Kitchen
photo by Buddy's Kitchen
photo by Dana Diamond photo by Dana Diamond
photo by Michelle S. photo by Michelle S.
Ready In:




  • 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

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  1. Dana Diamond
    I followed the suggestions of others. I used no salt beef broth, added the roasting juices, reduced the amount of wine, and added an extra T of butter to the cabernet sauce. This turned out perfectly. Served with roasted garlic mashed potatoes, and steamed broccoli. DELICIOUS!
    • Review photo by Dana Diamond
  2. Caramel C.
    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!
  3. George L.
    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.
  4. David S.
    I made it by the book and it was great. I’ve tried rack of lamb a few times before and it always disappointing. Not this time. Wonderful sauce.
  5. janelle.poehnelt
    I used to work for Texas Roadhouse, and this recipe is spot on. It's my husband's FIRST, maybe SECOND favorite meal I cook for us. I do like to make the sauce a little thicker by adding corn starch, but no big deal. Perfectly amazing!



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