Rack of Lamb with Port and Black Olive Sauce Recipe

Name: Rack of Lamb with Port and Black Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups beef stock or canned beef broth; 2 cups chicken stock or canned low-salt chicken broth; 2/3 cup ruby Port; 1/3 cup minced shallots; 2 teaspoons minced fresh thyme; 2 tablespoons (1/4 stick) unsalted butter, room temperature; 1 tablespoon all purpose flour; 2 1 1/4- to 1 1/2-pound racks of lamb, trimmed; 1/4 cup Dijon mustard; 3/4 cup (packed) fresh breadcrumbs from crustless French bread; 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces); 6 tablespoons chopped fresh parsley; 3 tablespoons unsalted butter, melted; 1 1/2 tablespoons minced garlic; 1/2 cup chopped pitted Kalamata olives

Servings: persons

2 cups beef stock or canned beef broth
2 cups chicken stock or canned low-salt chicken broth
2/3 cup ruby Port
1/3 cup minced shallots
2 teaspoons minced fresh thyme
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
1/4 cup Dijon mustard
3/4 cup (packed) fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
6 tablespoons chopped fresh parsley
3 tablespoons unsalted butter, melted
1 1/2 tablespoons minced garlic
1/2 cup chopped pitted Kalamata olives

1
Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes.
2
Mix 2 tablespoons butter and flour in small bowl to form paste.
3
Whisk paste into sauce; simmer until slightly thickened, about 3 minutes.
4
Strain into heavy small saucepan.
5
Preheat oven to 450F.
6
Place lamb on baking sheet.
7
Spread mustard over lamb.
8
Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb.
9
Bake lamb to desired doneness, about 25 minutes for medium-rare.
10
Bring sauce to simmer.
11
Mix in olives.
12
Cut lamb between ribs into chops.
13
Serve with sauce.

668

kcal

Calories

Fat

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 15 ingredients. The key ingredients include: 2 cups beef stock or canned beef broth, 2 cups chicken stock or canned low-salt chicken broth, 2/3 cup ruby Port, 1/3 cup minced shallots, and more.

Yes, Rack of Lamb with Port and Black Olive 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!

Rack of Lamb with Port and Black Olive Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions