Amazing Simple Rack Of Lamb With Cabernet Sauce Recipes

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

Steps:

• Heat oven to 425.
• Mix together seasoning ingredients in a bowl.
• Heat Olive Oil in large skillet to medium.
• If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
• Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
• While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
• When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!