Amazing Simple Rack of Lamb with Cabernet Sauce
Elevate your next dinner gathering with this stunning recipe for Amazing Simple Rack of Lamb with Cabernet Sauce. This dish combines tender, perfectly roasted lamb, seasoned with garlic and fresh rosemary, with a rich, velvety Cabernet Sauvignon reduction sauce that’s infused with hints of honey and thyme. The lamb, seared for a beautiful crust and then roasted to medium-rare perfection, pairs seamlessly with the bold, savory flavors of the sauce. Ready in under an hour, this gourmet main course is surprisingly simple yet incredibly impressive, making it perfect for both weeknight indulgence and special occasions. Serve it with your favorite sides for an unforgettable meal that’s as elegant as it is flavorful. Keywords: rack of lamb recipe, Cabernet sauce, roasted lamb, easy lamb recipes, gourmet dinner ideas.
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Recipe Information
Ingredients
- 1 rack (8 ribs) rack of lamb
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 cup Cabernet Sauvignon wine
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup beef or veal stock
- 1 teaspoon honey
- 1 sprig fresh thyme
Instructions
Preheat your oven to 450°F (230°C).
Season the rack of lamb generously with kosher salt and freshly ground black pepper on both sides.
In a small bowl, mix minced garlic, chopped rosemary, and 1 tablespoon of olive oil to form a paste. Rub this mixture evenly over the lamb.
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb for 2-3 minutes on each side until browned.
Transfer the skillet to the preheated oven and roast the lamb for 12-15 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to ensure it reaches an internal temperature of 130°F (54°C) for medium-rare. Rest the lamb for 10 minutes after roasting.
While the lamb is roasting, prepare the Cabernet sauce. In a saucepan over medium heat, melt 1 tablespoon of butter. Stir in the flour and cook for 1 minute to form a roux.
Slowly whisk in the Cabernet Sauvignon, beef or veal stock, and honey. Add the thyme sprig and bring the mixture to a gentle simmer. Allow the sauce to reduce by about half, approximately 10 minutes.
Remove the thyme sprig from the sauce and stir in the remaining tablespoon of butter until emulsified and glossy. Taste and adjust seasoning if needed.
Carve the rested rack of lamb into individual chops and arrange them on a platter.
Drizzle the Cabernet sauce over the lamb chops or serve it on the side as desired. Enjoy your elegant and flavorful meal!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 2.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
