Garlic and Sage Lamb Racks with Roasted Red Onion
Elevate your dinner table with these Garlic and Sage Lamb Racks with Roasted Red Onion—a show-stopping centerpiece brimming with rustic elegance. Perfectly seasoned with a fragrant blend of fresh sage, minced garlic, and olive oil, the lamb boasts a crisp, golden crust and tender, juicy interior. Surrounding the racks are caramelized red onions, drizzled with a harmonious glaze of balsamic vinegar and honey, adding a subtly sweet and tangy contrast to the rich meat. Quick and easy to prepare in just 15 minutes of prep time, this recipe is perfect for a special occasion or an indulgent weeknight feast. Serve these flavorful lamb chops alongside the tender roasted onions, garnished with sprigs of fresh rosemary for a presentation that’s as beautiful as it is delicious. Whether you’re aiming to impress guests or treat yourself, this savory lamb recipe is a triumph of sophisticated flavors and simple techniques.
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Recipe Information
Ingredients
- 2 pieces rack of lamb, frenched
- 3 tablespoons olive oil
- 2 tablespoons fresh sage leaves, chopped
- 4 cloves garlic cloves, minced
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 3 pieces red onions, quartered
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 sprigs fresh rosemary sprigs (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine olive oil, minced garlic, chopped sage, salt, and black pepper. Mix well to form a paste.
Rub the garlic and sage paste evenly over the racks of lamb, ensuring the meat is well coated.
Heat a large oven-safe skillet over medium-high heat. Sear the lamb racks for 2-3 minutes per side until golden brown. Remove from heat.
Arrange the quartered red onions around the lamb racks in the same skillet.
Drizzle the onions with balsamic vinegar and honey, then toss lightly to coat.
Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare lamb (or adjust cook time based on your preferred doneness).
Remove the lamb racks from the skillet and let them rest for 10 minutes, loosely tented with foil, before slicing.
While the lamb rests, return the skillet with the onions to the stovetop over low heat for 2-3 minutes, stirring occasionally to glaze the onions further.
Slice the lamb racks into individual chops and serve alongside the roasted red onions. Garnish with fresh rosemary sprigs if desired.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 8.6 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1099 mg | 23% | |
*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.
