Rack of Lamb in Gorgonzola Sauce
Elevate your dining experience with this luxurious Rack of Lamb in Gorgonzola Sauce—a gourmet centerpiece perfect for special occasions or an indulgent dinner. Featuring tender, oven-roasted lamb racks seasoned with garlic, rosemary, and a hint of black pepper, this dish is seared to golden perfection and roasted to juicy, medium-rare doneness. The decadence continues with a creamy Gorgonzola sauce, enriched with Parmesan for a velvety texture and bold, tangy flavor that perfectly complements the savory lamb. Garnished with fresh parsley, this visually stunning and flavorful recipe is ready in under an hour, making it ideal for impressing your guests without the stress. Serve this dish with roasted vegetables or a buttery mashed potato for a truly unforgettable meal. Perfect for keywords like "rack of lamb recipe," "Gorgonzola sauce," and "gourmet dinner ideas."
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Recipe Information
Ingredients
- 2 racks (about 8 ribs each) rack of lamb
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim excess fat from the racks of lamb and pat them dry with paper towels. Score the fat side of the racks in a crisscross pattern.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub the mixture generously over the lamb racks.
Heat a large oven-safe skillet on medium-high heat and sear the lamb racks, fat side down, for about 3-4 minutes until golden brown. Flip and sear the other side for an additional 2-3 minutes.
Transfer the skillet with the lamb to the preheated oven and roast for 15-20 minutes for medium-rare doneness, or until the internal temperature reaches 130°F (54°C). Adjust the cooking time to your desired doneness. Remove from the oven, cover loosely with foil, and rest for 10 minutes.
While the lamb is resting, prepare the Gorgonzola sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1 minute.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
Lower the heat and add the crumbled Gorgonzola and Parmesan cheeses to the sauce. Stir until the cheeses are melted and the sauce is smooth. Taste and adjust seasoning if necessary.
Slice the lamb racks between the ribs to create individual chops. Serve the chops plated with the Gorgonzola sauce drizzled over them.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
6216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.2 g | 663% | |
| Saturated Fat | 244.2 g | 1221% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1813 mg | 604% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 17.6 g | ||
| Protein | 339.0 g | 678% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1205 mg | 93% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4890 mg | 104% | |
*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.
