Entrée: United States – Roast Rack of Lamb with Red Wine Pan Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 15 min

Total 1 hr 5 min

Ingredients

1 (8-rib) rack of lamb, frenched, about 1.5 lb (680 g)
1 tbsp (15 ml) olive oil
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
1 cup (240 ml) dry red wine
1 cup (240 ml) beef or lamb stock
1 tsp fresh thyme leaves (or 1 / 2 tsp dried thyme)
1 tbsp (15 g) cold butter (to finish sauce)

Instructions

1. Preheat the oven to 400°F (200°C). Season the rack all over with salt and pepper.
2. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the lamb, fat side down, until golden brown (2–3 minutes), then sear the other side briefly.
3. Transfer the skillet to the oven and roast until internal temperature reaches 125–130°F (51–54°C) for medium-rare (about 15–20 minutes, depending on size).
4. Remove lamb to a cutting board, tent loosely with foil and rest 10–15 minutes.
5. Meanwhile, place the skillet over medium heat, add butter and sauté shallots until softened. Pour in red wine to deglaze, scraping up browned bits; reduce by half.
6. Add stock and thyme, simmer until sauce reduces to desired thickness. Off heat, whisk in cold butter to finish, adjust seasoning.
7. Slice the rack into individual chops, arrange on a platter, and spoon the red wine pan sauce over or alongside.