4 servings (serving size: 2 chops and 2 tablespoons sauce)

Rack of lamb is a grand entrée for a special dinner. Serve with polenta, and open a bottle of bold cabernet sauvignon.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 4 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; cool slightly. Add the butter, stirring well with a whisk; keep warm.

Step 3

Sprinkle lamb with rosemary, salt, and freshly ground pepper. Place lamb, meat side up, on a broiler pan coated with cooking spray. Bake at 425° for 30 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes. Slice rack into 8 pieces. Serve with reduction.

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Ratings & Reviews

DChristensen's Review

November 27, 2008
Fantastic! This was tender and succulent! Super easy and attractive! Reduction was a beautiful complement! Used currants instead of raisins. Served with wild rice stuffing for Thanksgiving, and everyone loved it! Would use Frenched rack of lamb next time to reduce fat, however.