Restaurant-Style Lamb Rack, Red Wine Pan Sauce
A whole lamb rack seared, roasted and rested, with a glossy red wine pan sauce built in the same pan. Serve with mash or roasted vegetables.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Season
Score the fat. Season the rack with salt and pepper and bring it to room temperature.
- 02Sear
Sear in oil on all sides, 2 to 3 minutes per side, with the garlic and thyme in the pan.
- 03Roast
Roast at 200 °C for 15 to 20 minutes, until a thermometer reads 60 °C for pink or 71 °C for well done. Rest 10 minutes.
- 04Start the sauce
Pour off most of the fat. Cook the shallot in the pan for 2 minutes. Add the wine and reduce by half.
- 05Finish
Add the stock and reduce until syrupy. Swirl in the cold butter and season.
- 06Serve
Slice into chops and spoon the sauce over.
Questions
Can I use a non-alcohol swap?+
Use stock with a splash of grape juice and vinegar.
Can I make the sauce ahead?+
Make it without the butter, then reheat and swirl in the butter.
How do I carve it?+
Cut between the bones with a sharp knife.