Rack of Lamb


  • 4 racks of lamb
  • rosemary, thyme, Italian parsley, chopped coarsely
  • 8 cloves garlic
  • salt and pepper
  • olive oil


  • Place all ingredients over lamb in large bowl. Allow to sit for about 1/2 hour.
  • Sear in hot fry pan on all sides, about 4-6 minutes totally.
  • Place in roasting pan. Roast in 425F oven for approximately 15-20 minutes (or longer, depending on the size of the racks), until thermometer registers 130. Pull out, place on hot platter and cover with aluminum foil. Rest for 10 minutes.
  • Reduction Sauce: While racks are cooking, saute a couple of minced shallots; deglaze searing pan with about 2 cups of red wine (cab, merlot, or shiraz). Reduce to half. Add about 2 cups of beef or lamb stock. Reduce again 1/3-1/2. Strain. Place back in clean searing pan. Add 2 tablespoons of cold butter whisking in. Season if needed.


  • SOURCE: Apple Charlotte