RACK OF LAMB

For a nice presentation, ensure the ribs are "french cut"..the butcher can do it, or if you are like me and go to Costco for your meat, you can do it yourself. See my Bone-In Pork Loin Rib Roast recipe for a "how-to".

Aug 22, 2012 - revised Nov 20, 2020
  • Season with S+P or alternative seasonings!
  • Brown outside in canola oil (5 min-so its nice + brown)
  • Brush meat with mustard sauce (2 tbsp dijon + 4 tbsps olive oil + 2 tbsp lemon juice)
  • Roast at 425 degrees approx 20-25 minutes depending on thickness of the chops, remove when meat thermometer reads 125 degrees
  • Tent the rack with foil and let sit for 8-10 minutes before carving. It will continue to cook another 5 degrees. During this time, prepare the sauce (below).

Garlic & Red Wine Sauce

  • Red wine 1/2 cup
  • Chicken stock 1/2 cup
  • 1 Garlic clove, whole, peeled and chopped.

Return skillet to medium-high flame; add wine, chicken stock and garlic; bring to boil, scraping up any browned pieces. Reduce heat to medium-low and cook for 6-8 minutes to thicken a bit. Either cut racks into individual chops or serve in one piece (see pictures above). Serve chops on top of the sauce .

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