Rack of Lamb with Red-Currant Wine Sauce Recipe

Name: Rack of Lamb with Red-Currant Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 pounds lamb neck bones; 1 shallot, minced; 4 cups chicken stock or canned low-salt chicken broth; 3 tablespoons red wine vinegar; 1 1/2 tablespoons dry white wine; 3 tablespoons red currant jelly; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 2 1 1/2-pound lamb racks; 2 teaspoons minced fresh thyme

Servings: persons

3 tablespoons olive oil
2 pounds lamb neck bones
1 shallot, minced
4 cups chicken stock or canned low-salt chicken broth
3 tablespoons red wine vinegar
1 1/2 tablespoons dry white wine
3 tablespoons red currant jelly
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 1 1/2-pound lamb racks
2 teaspoons minced fresh thyme

1
Heat 1 tablespoon oil in heavy large pot over high heat.
2
Add lamb bones and brown well, turning occasionally, about 8 minutes.
3
Add shallot; saute 1 minute.
4
Add stock, vinegar and wine and bring to boil.
5
Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour.
6
Strain broth into heavy medium saucepan; whisk in jelly.
7
Blend butter and flour in small bowl until smooth.
8
Bring sauce to boil over medium heat.
9
Whisk in butter mixture.
10
Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute.
11
Season to taste with salt and pepper.
12
(Can be made 1 day ahead.
13
Cover and refrigerate.
14
Rewarm before serving, whisking frequently.)
15
Preheat oven to 425F.
16
Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
17
Sprinkle lamb with thyme, salt and pepper.
18
Add 1 lamb rack to skillet; brown on all sides, about 6 minutes.
19
Place browned lamb rack, meat side up, on rimmed baking sheet.
20
Repeat with second lamb rack.
21
Roast lamb until thermometer inserted into center registers 125F for medium-rare, about 12 minutes.
22
Let lamb stand 5 minutes.
23
Cut lamb between bones into individual chops.
24
Arrange chops on 4 plates.
25
Spoon sauce over and serve.

1353

kcal

Calories

Fat

Carbs

144

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 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 pounds lamb neck bones, 1 shallot, minced, 4 cups chicken stock or canned low-salt chicken broth, and more.

Yes, Rack of Lamb with Red-Currant Wine 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 Red-Currant Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions