Recipe: Roasted Rack of Lamb with Red Wine-Dijon Sauce
Roasted Rack of Lamb with Red Wine-Dijon Sauce
- 2 racks of lamb, frenched (7 to 9 ribs, about 1½ pounds each)
Rub:
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, coarsely ground
- 1 lemon
- 2 tablespoons olive oil
- Red Wine-Dijon Sauce:
- 2 tablespoons butter
- ¼ cup yellow onion, finely diced
- 2 tablespoons all-purpose flour
- ½ cup dry red wine (Pinot Noir preferred)
- ½ cup chicken broth
- 2 tablespoons Dijon mustard
Place the racks of lamb on a cutting board and trim excess fat, if desired. Option: The protruding bones may be wrapped in aluminum foil to preserve their appearance during roasting.
Rub: In a small bowl, combine the rosemary, thyme, kosher salt and pepper.
Coat both sides of the racks of lamb with the rub. Place the racks, meaty-side up, in a roasting pan or baking dish sprayed with non-stick cooking spray. Cut four slices out of the center of the lemon and set aside. Squeeze the juice from the remaining ends of the lemon over the lamb. Drizzle with the olive oil and arrange two slices of lemon on the top of each rack. Let stand for at least 25 minutes to allow the flavors to be absorbed.
Preheat the oven to 500 degrees. For medium-rare, roast the lamb for 14 to 18 minutes, until the internal temperature reaches 140 degrees when an instant-read thermometer is inserted into the thickest portion of the lamb (avoiding the bones). Remove the foil from the bones, if used. Let the racks of lamb rest for about 5 minutes before carving.
Red Wine-Dijon Sauce: While the lamb is roasting, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the onion and cook until tender and translucent. Stir the flour and cook for 1 to 2 minutes. Slowly whisk in the wine and chicken broth. Bring the sauce to a boil and cook for 1 to 2 minutes, stirring occasionally. Reduce the heat to low and whisk in the Dijon mustard.
Transfer the racks of lamb to a cutting board. To carve, slice between the ribs into individual or double chops. Top each serving with the Red Wine-Dijon Sauce. Serves 4.
Recipe by Chef Joe Shull, Woodlands Restaurant at Brandon Woods.