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.
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.
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.
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.
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.
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: