This was the first lamb recipe I ever made. I made five racks of lamb for a Christmas Party one year. I barely got a bite of a lamb chop ... everyone loved them! I have also used this same recipe for a leg of lamb.
Two-Step Rack of Lamb
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Amount per serving
- Calories: 241
- Calories from fat: 45%
- Protein: 26g
- Fat: 12g
- Saturated fat: 4.3g
- Carbohydrate: 5g
- Fiber: 0.1g
- Sodium: 100mg
- Cholesterol: 86mg
- 3 fat-trimmed racks of lamb (each 1 1/3 to 1 1/2 lb., with 8 trimmed rib bones; backbone removed)
- 1 cup dry red wine
- 1/2 to 1 cup port
- 1/2 cup balsamic vinegar
- 1/4 cup minced shallots or onion
- 1 teaspoon dried thyme
- 1/2 teaspoon fresh-ground pepper
- 1. Trim and discard any fat on lamb racks down to about 1/8 inch thick; rinse lamb.
- 2. In a deep bowl, mix wine, 1/2 cup port, vinegar, shallots, thyme, and pepper. Add lamb and turn to coat well. Cover bowl airtight and chill for 1 to 4 hours, turning racks occasionally.
- 3. Lift racks from marinade, draining well; reserve liquid.
- 4. Place a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, lay lamb racks, one or two at a time (don't crowd), meat side down, in pan. Brown entire meat side, tipping racks back and forth as necessary, 4 to 5 minutes total per rack. Frequently drain and discard any fat in pan to reduce spattering. As browned, return racks to marinade and coat well. Cover airtight and chill another 1 to 4 hours, turning racks occasionally.
- 5. Lift racks from bowl and lay, bones down (bones can overlap), in a shallow 12- by 17-inch pan. Pour marinade over lamb.
- 6. Bake in a 450° regular or convection oven until a thermometer inserted into meat in the center of a rack, parallel to rib bones, registers 125° for rare, 15 to 18 minutes, or 135° for medium-rare, 25 to 27 minutes (meat should still give easily when pressed). If marinade evaporates, add about 1/4 cup water to pan and tilt to mix, to prevent scorching. Transfer racks to a platter and let stand at least 5 minutes.
- 7. If desired, add 1/2 cup port and 1/4 cup water to pan; stir over high heat, scraping browned bits free, until mixture is boiling vigorously. Drain any accumulated juices from lamb into pan, then pour pan juices into a small bowl.
- 8. Cut racks apart into double lamb chops. Serve with pan juices. Add salt to taste.
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