Roast Rack of Lamb with Rosemary Sauce Recipe

Name: Roast Rack of Lamb with Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon minced garlic; 1/2 teaspoon chopped thyme; 1/2 teaspoon chopped rosemary; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 -teaspoon bread crumbs; 1 rack of lamb, Frenched; Rosemary sauce, recipe follows; 1 pint vegetable stock; 3 sprigs fresh rosemary; 1 pint lamb demi-glace; 2 tablespoons cornstarch; 3 tablespoons port; Salt and freshly ground black pepper, to taste

Servings: persons

1 teaspoon minced garlic
1/2 teaspoon chopped thyme
1/2 teaspoon chopped rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 -teaspoon bread crumbs
1 rack of lamb, Frenched
Rosemary sauce, recipe follows
1 pint vegetable stock
3 sprigs fresh rosemary
1 pint lamb demi-glace
2 tablespoons cornstarch
3 tablespoons port
Salt and freshly ground black pepper, to taste

1
Preheat oven to 450 degrees F.
2
Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl.
3
Rub mixture into rack of lamb.
4
Cover bones with foil and roast lamb in the oven for 15 to 20 minutes for medium rare meat, or longer if desired.
5
Let meat rest for 10 minutes before carving.
6
Serve with Rosemary sauce.
7
Bring vegetable stock to a boil over medium high heat.
8
Add rosemary.
9
Reduce heat and simmer reducing liquid to 1/4 cup.
10
Add demi-glace and simmer for 2 minutes.
11
Dissolve the cornstarch in the port.
12
Add to the simmering sauce, stirring until thickened.
13
Serve under and on the side of lamb.

185

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 teaspoon minced garlic, 1/2 teaspoon chopped thyme, 1/2 teaspoon chopped rosemary, 1 teaspoon salt, and more.

Yes, Roast Rack of Lamb with Rosemary 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.

Roast Rack of Lamb with Rosemary Sauce

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