Rack of Lamb with Cabernet Sauce

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This succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce. Use a good quality red wine for the sauce (my rule of thumb is if you wouldn’t drink it, don’t cook with it), and use fresh herbs if possible.

This lamb makes a fabulous weekend dinner- serve it with mashed or roasted potatoes and a fresh green vegetable (such as asparagus, peas, green beans, or roasted brussels sprouts). For a special occasion or entertaining, the bold flavors of lamb and Cabernet pair well with rich and earthy mushroom Wellingtons (as shown in the photo here).

 Ingredients:Three 8-bone racks of lamb (1½ pounds each), trimmed of all fat, bones frenched (see Cook’s Note)

  • Coarse salt and freshly ground pepper
  • 1½ tablespoons canola oil
  • 1 cup Cabernet Sauvignon
  • 1 garlic clove
  • 1 thyme sprig
  • 1 cup chicken stock or canned low-sodium broth
  • 2 tablespoons cold unsalted butter, cut into 4 pieces

Preparation:Preheat the oven to 425° F. Season the lamb racks all over with coarse salt and pepper. Heat 1 tablespoon of the oil in a large skillet and the remaining ½ tablespoon of oil in a medium skillet; both skillets should be oven-proof. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Cook the racks over moderately high heat until well browned, about 4 minutes. Turn the racks and brown the other side, about 3 minutes longer.

  1. Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120° F for rare and 125° F for medium rare. Transfer the racks to a carving board and let rest for 10 minutes.
  2. Meanwhile, set the medium skillet over high heat. Add ½ cup of the wine and bring to a boil, scraping up any browned bits. Pour the wine into the large skillet and add the garlic and thyme. Set the large skillet over high heat, add the remaining ½ cup of wine and boil until reduced by one-third, about 3 minutes. Add the chicken stock and boil until reduced to ½ cup, about 8 minutes. Remove the skillet from the heat and discard the garlic and thyme sprig. Whisk in the butter, 1 piece at a time. Season with salt and pepper and strain the sauce into a warmed gravy boat.
  3. To serve, cut the lamb into chops and arrange 3 chops on each dinner plate. Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.

  4. Cook’s Note: For convenience, have your butcher french the lamb for you by scraping the fat and gristle from the bones. If you’d like to give it a go yourself though, check out some online photo tutorials or videos (like this how-to guide from Serious Eats) to learn the necessary knife skills you’ll need to do tackle the task on your own.