Outback Steakhouse Rack of Lamb Cabernet Sauce
Elevate your next dinner with this Outback Steakhouse-inspired Rack of Lamb with Cabernet Sauce, a restaurant-worthy dish perfect for special occasions or indulgent nights in. Featuring tender, oven-roasted lamb racks seared to golden perfection, this recipe pairs perfectly with a rich, velvety Cabernet Sauvignon reduction made with aromatic shallots, garlic, and fresh rosemary. The sauce, thickened to just the right consistency, adds a gourmet touch to each bite, enhancing the lamb's natural flavors. With only 20 minutes of prep time and step-by-step instructions, this dish is surprisingly simple to create at home. Serve these juicy lamb chops drizzled with the luxurious red wine sauce and watch your guests marvel at your culinary expertise. Perfect keywords include “rack of lamb recipe,” “Cabernet sauce,” “elegant lamb dinner,” and “special occasion meals.”
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Recipe Information
Ingredients
- 2 racks (about 1.5 lbs each) rack of lamb
- 1 teaspoon salt
- 1.5 teaspoons black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 1.5 cups Cabernet Sauvignon (or any dry red wine)
- 1 cup beef stock
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (204°C).
Pat the racks of lamb dry with paper towels, then season them evenly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Carefully sear the racks of lamb, fat-side down, for about 2-3 minutes or until golden brown. Flip and sear the other side for another 2-3 minutes.
Transfer the skillet to the preheated oven and roast the lamb racks for about 15-18 minutes for medium-rare (internal temperature should reach 130°F). Adjust cooking time based on your desired doneness.
Once cooked, remove the lamb racks from the skillet, cover them with aluminum foil, and allow them to rest for 10 minutes.
While the lamb is resting, prepare the Cabernet sauce. In the same skillet, discard any excess fat and add the butter, shallots, and garlic. Sauté over medium heat until softened, about 2 minutes.
Deglaze the skillet by pouring in the red wine. Scrape up any browned bits from the bottom of the skillet using a wooden spoon.
Add the beef stock, rosemary, and sugar to the skillet. Simmer the mixture for about 10-15 minutes, stirring occasionally, until the sauce is reduced by half.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the sauce, stirring constantly until the sauce thickens to your desired consistency.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Carve the rack of lamb into individual chops and arrange them on a serving platter.
Drizzle the Cabernet sauce over the lamb chops or serve it on the side.
Garnish with sprigs of fresh rosemary, if desired, and enjoy your gourmet dish!
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.3 g | 434% | |
| Saturated Fat | 149.2 g | 746% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 4147 mg | 180% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.1 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3803 mg | 81% | |
*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.
