Rack of Lamb in an Orange and Campari Sauce
Elevate your dinner table with this show-stopping Rack of Lamb in an Orange and Campari Sauce, a perfect harmony of elegance and bold flavors. Tender, oven-roasted lamb is first seared to perfection, locking in its juicy richness before being paired with a vibrant sauce of freshly squeezed orange juice, bittersweet Campari, and a touch of honey for sweetness. Infused with aromatic rosemary, thyme, and garlic, this dish achieves a fragrant balance that is both savory and citrusy. The glossy, reduction-style sauce clings beautifully to each carved chop, delivering a luxurious finish that will impress your guests. Ready in just 45 minutes and ideal for special occasions, this gourmet entrée pairs wonderfully with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 racks rack of lamb
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 cloves garlic cloves, smashed
- 1 cup orange juice, freshly squeezed
- 0.25 cup Campari
- 2 tablespoons honey
- 1 teaspoon orange zest
- 2 tablespoons unsalted butter
- 2 sprigs thyme, fresh
Instructions
Preheat your oven to 425°F (220°C).
Season the racks of lamb generously on all sides with kosher salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the lamb racks, fat side down first, until golden brown on each side, about 2-3 minutes per side.
Add the smashed garlic cloves and rosemary sprigs to the skillet. Transfer the skillet to the oven and roast the lamb for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time for desired doneness.
Remove the skillet from the oven and transfer the lamb racks to a cutting board. Cover loosely with foil and let rest for at least 10 minutes.
While the lamb rests, make the orange and Campari sauce. Discard excess fat from the skillet, leaving about 1 tablespoon. Place the skillet back on medium heat.
Add the orange juice, Campari, honey, orange zest, and thyme sprigs to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan.
Simmer the sauce until it reduces by about half and thickens slightly, 5-7 minutes.
Remove the thyme sprigs and whisk in the unsalted butter until the sauce is glossy and smooth. Taste and adjust seasoning if necessary.
Carve the lamb racks into individual chops and serve with the orange and Campari sauce drizzled over the top.
Nutrition Facts
Calories |
5510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.6 g | 552% | |
| Saturated Fat | 191.2 g | 956% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1538 mg | 513% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 69.7 g | ||
| Protein | 299.3 g | 599% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4690 mg | 100% | |
*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.
