Roast Rack of Lamb with Fresh Rosemary and Thyme Recipe

Name: Roast Rack of Lamb with Fresh Rosemary and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, cut into chunks; 2 onions, quartered; 1 eggplant, cut into chunks; 12 garlic cloves, peeled; Salt and pepper; 4 tablespoons vegetable oil; 2 6 -rib racks of lamb (about 2 pounds each), frenched, reserving bones and trimmings for stock; Fresh thyme and rosemary branches; 1 cup dry white wine; 2 cups lamb stock

Servings: persons

2 carrots, cut into chunks
2 onions, quartered
1 eggplant, cut into chunks
12 garlic cloves, peeled
Salt and pepper
4 tablespoons vegetable oil
2 6 -rib racks of lamb (about 2 pounds each), frenched, reserving bones and trimmings for stock
Fresh thyme and rosemary branches
1 cup dry white wine
2 cups lamb stock

1
Preheat oven to 450 degrees F. In a roasting pan toss carrots, onions, eggplant, garlic and salt and pepper with 2 tablespoons of oil.
2
Bake 15 minutes or until golden brown.
3
Season lamb racks with salt and pepper.
4
In a large skillet heat remaining oil over moderately high heat.
5
Add racks, fat side down, and cook until golden brown on all sides.
6
Thread branches of thyme and rosemary around bones, set racks on top of vegetables in roasting pan and roast 12 minutes.
7
Turn and roast 10 to 12 minutes more for rare meat.
8
Transfer racks to a cutting board, cover loosely with foil and let sit 10 minutes before carving.
9
Make sauce: Deglaze roasting pan with wine and stock, scraping up browned bits clinging to bottom of pan; simmer 5 minutes.
10
Transfer deglazing liquid and vegetables to a food processor or blender and puree.
11
Strain liquid into a saucepan and keep hot.
12
To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if desired.
13
Transfer sauce to a sauceboat and serve separately.

637

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 carrots, cut into chunks, 2 onions, quartered, 1 eggplant, cut into chunks, 12 garlic cloves, peeled, and more.

Yes, Roast Rack of Lamb with Fresh Rosemary and Thyme 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.

Roast Rack of Lamb with Fresh Rosemary and Thyme

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