Rosemary-Garlic Rack of Lamb with Red Wine Sauce
Impress your dinner guests with this elegant dish featuring juicy rack of lamb infused with aromatic rosemary and garlic, topped with a rich red wine sauce.
Ingredients:
- 2 racks of lamb, frenched, about 16 oz each
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp butter
- 1 tbsp olive oil
Directions:
- Preheat the oven to 400°F (200°C).
- Season the racks of lamb with salt, pepper, minced garlic, and chopped rosemary, pressing the herbs onto the meat.
- In a hot skillet with olive oil, sear the lamb racks on all sides until browned.
- Transfer the racks to a roasting pan and roast in the oven for about 20-25 minutes for medium-rare doneness.
- Rest the lamb for 10 minutes before slicing into individual chops.
- In the same skillet used for searing, deglaze with red wine, scraping up any browned bits.
- Add beef broth and simmer until reduced by half. Whisk in butter to finish the sauce.
- Serve the sliced lamb drizzled with the red wine sauce.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: ~450 per serving | Servings: 4 | Storage Tips: Refrigerate leftover lamb and sauce separately for up to 3 days.