Herb-Roasted Rack of Lamb with Smoky Cabernet Sauce

Name: Herb-Roasted Rack of Lamb with Smoky Cabernet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices of thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick strips; 1 small onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 9 medium garlic cloves, 3 whole and 6 minced; 1 plum tomato, chopped; 10 black peppercorns; 4 thyme sprigs; 1 bay leaf; 1 bottle Cabernet Sauvignon; 1 cup ruby port; 2 cups rich veal stock; Two 1 1/2-pound racks of lamb, chine bone removed, bones frenched; 2 tablespoons herbes de Provence; 1/2 cup extra-virgin olive oil; Salt and freshly ground pepper; 4 tablespoons unsalted butter; Roquefort Bread Puddings

Servings: persons

3 slices of thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick strips
1 small onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
9 medium garlic cloves, 3 whole and 6 minced
1 plum tomato, chopped
10 black peppercorns
4 thyme sprigs
1 bay leaf
1 bottle Cabernet Sauvignon
1 cup ruby port
2 cups rich veal stock
Two 1 1/2-pound racks of lamb, chine bone removed, bones frenched
2 tablespoons herbes de Provence
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
4 tablespoons unsalted butter
Roquefort Bread Puddings

1
In a large saucepan, cook the bacon over moderate heat until crisp around the edges.
2
Add the onion, carrot, celery and whole garlic cloves and cook until softened, about 10 minutes.
3
Add the tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, about 15 minutes.
4
Strain the sauce into a medium sauce-pan and cook over moderate heat until reduced to 1 cup, 10 minutes.
5
Add the stock and reduce to 1/2 cup, about 20 minutes.
6
Transfer the sauce to a small saucepan and refrigerate for 4 hours.
7
Meanwhile, set the lamb, fat side up, in a medium roasting pan.
8
Mix the minced garlic with the herbes de Provence and the oil and rub over the lamb.
9
Refrigerate for at least 30 minutes or for up to 3 hours.
10
Preheat the oven to 425.
11
Generously season the lamb with salt and pepper and roast for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for medium rare.
12
Transfer the lamb to a carving board and let rest for 10 minutes.
13
Meanwhile, skim the fat from the sauce.
14
Bring the sauce to a gentle simmer over moderate heat.
15
Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.
16
Carve the racks into double chops and transfer to plates.
17
Drizzle the sauce over the lamb and serve with the Roquefort Bread Puddings.

964

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 slices of thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick strips, 1 small onion, chopped, 1 medium carrot, chopped, 1 celery rib, chopped, and more.

Yes, Herb-Roasted Rack of Lamb with Smoky Cabernet Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!