Rack of lamb
This is a simple recipe for a rack of lamb with a Port sauce.
A tasty rack of lamb is one of my favourite lamb dishes. When I go to a restaurant, I will often order this meal, if it is on the menu.
I must admit in the past I was a bit of a Philistine and ordered the meat well done, as I love the taste of a well-done piece of lamb.
![rack of lamb marinade](https://recipesformen.com/wp-content/uploads/2019/05/IMG_5179.jpg.webp)
However, now I have learned how to enjoy a rare piece of lamb, which is really just delicious when lovely and tender like the one in these photos.
I cooked and ate this all myself and it really is easy to do. Really a lamb rack should be served up fairly rare. But it is good if the fat has been partly rendered and is crispy.
![rare meat](https://recipesformen.com/wp-content/uploads/2019/05/IMG_5182.jpg.webp)
Lamb cuts
A rack of lamb originates from the ribs of the animal and is an extremely tender part. It is normally quite expensive, but I bought this lovely rack from Hickie’s in Kilkee for 7 Euros, which I did not think was too bad.
It will cost you a bit more than that in a restaurant!
This link to James Whelan butchers shows some of the different cuts of lamb you can find.
![roasted ribs](https://recipesformen.com/wp-content/uploads/2019/05/IMG_5190.jpg.webp)
Serve it up with a reduced port wine sauce (the recipe is in the recipe card) and it is super yummy.
It is very easy to cook. The preparation is minimal and the result is a feast worthy of kings.
![fried rack of lamb](https://recipesformen.com/wp-content/uploads/2019/05/IMG_5197.jpg.webp)
There are many ways to cook a rack of lamb, and some may be better than others. But this is my very easy way, which keeps it simple and brings out the delicious taste of the meat.
![lamb cutlets](https://recipesformen.com/wp-content/uploads/2019/05/IMG_5203.jpg.webp)
The recipe below only really fed me, but I suppose you could feed two with it if you are not as greedy as me 😃.
Slice between the bones to separate the cutlets from each other. You should give it a try.
I served the above with delicious roast potatoes and some oven-roasted asparagus.
If you do try this recipe, please let me know how you got on, in the comments section below!
How to cook a rack of lamb
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Rack of lamb
A rack of lamb cooked rare is a delicious treat and one of my favourite lamb recipes. It is easy to cook and is an easy dinner party recipe.
Ingredients
- 1 four bone rack of lamb
- 20g salted butter
- 1 tbsp olive oil
- Fresh Thyme & Rosemary sprigs, chopped
- 1 Red onion
- 2 garlic cloves, crushed
- 25ml red wine vinegar
- 150ml port
- 1 tsp sugar
- 1 tsp honey
- Salt and pepper
Instructions
- Remove lamb in advance from the fridge to allow it to reach room temperature.
- Cover the lamb on the skin side with the olive oil, thyme, rosemary, half the garlic and season with salt and pepper.
- Heat the butter in a pan and sear the skin side of the lamb for two minutes.
- Then sear the bone side and the sides for 30 seconds each.
- Place the lamb, bone side down, on a baking tray on a pre-heated oven at 200C.
- Roast for about 12 minutes for rare or longer if prefer your lamb better done. The pictures show a 12 minute roast.
- Remove from the oven and leave to rest covered with foil for 5-10 minutes.
- For the sauce put the chopped onion, half the garlic, the port and red wine vinegar, sugar and honey into a saucepan. Heat until simmering. Then reduce the mixture until it thickens. This takes about 10 minutes. Then filter off the liquid using a sieve into a pouring jug.
Notes
Serve up with whatever you fancy. I have served here with some lovely roasted potatoes and some oven roasted asparagus.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 2853Total Fat: 198gSaturated Fat: 98gTrans Fat: 13gUnsaturated Fat: 92gCholesterol: 808mgSodium: 1361mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 247g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
Or these other roast dinners:
Or some other lamb recipes: