Pan Seared Rack of Lamb with a Red Wine Pan Gravy Sauce

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness of wine without alcohol.

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning can reduce costs while adding flavor.

Pull the leaves off one sprig of rosemary and mince it finely, then set aside.

Mince some parsley as finely as possible and put it in a bowl, then set aside.

Chop up roasted garlic finely and add it to the same bowl as the rosemary and parsley.

Trim off all the extra fat from the rack of lamb and scrape each bone for presentation.

Spray the lamb with pan spray, then season each side with kosher salt and cracked black pepper.

Spoon the garlic and herb mixture onto the lamb, pressing it on, and let it marinate for at least 30 minutes to up to 2 hours.

Heat a hot pan and add the lamb to it; no butter or oil is needed as the lamb is fatty.

Sear both sides of the lamb, then pop it in the oven at 350°F for 25 minutes, checking and flipping it occasionally.

Let the lamb rest on the cutting board for 2 to 5 minutes before slicing.

To make the sauce, take 1 cup of dry red wine and add it to the pan, heating it up and scraping the fond off the pan.

Add 1 tablespoon of butter to the sauce to help thicken it up, and reduce it.

Taste the sauce, then slice the lamb, ensuring the juices do not run out due to the resting period.

Plate the lamb and serve as is or with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens