I love lamb but I love it better with Cabernet sauce! I must admit I impressed myself with this recipe! I cut my racks into chops and OMG every bite was so tender and juicy (hence the name) that all I could do is moan. It was the perfect medium well with just the right crisp on the skin, WHEW! And the Cabernet sauce OMG ~ RIDICULOUS ~ OVER THE TOP ~ MOUTH WATERING GOOD!!!!! Can you say lick your fingers? YEP that’s what this girl was doing the whole time!!!!!!!
Oh yeah baby!
Just takin a lil marinade bath
Sear sear baby!
Roasting up a lil love!
And then there was heavenly sauce!
TENDER JUICY ROASTED RACK OF LAMB WITH CABERNET SAUCE
2 racks of bone in lamb
Marinade (see recipe below)
2 tbsp. canola oil
Montreal Steak Seasoning
LAMB MARINADE INGREDIENTS:
½ cup sake
½ cup orange juice
2 tbsp. A1 sauce
2 tsp. crushed garlic
Juice from half a lemon
1 tbsp. canola oil (plus 2 tbsp. to sear the lamb)
CABERNET SAUCE INGREDIENTS:
1 ½ cups Cabernet Sauvignon
1 ½ tbsp. crushed garlic
¼ cup finely chopped thyme
1 cup low sodium chicken broth
2 ½ tbsp. unsalted butter
Corn starch mixture (1 tsp. corn starch mixed with 2 tsp. water)
READY, SET, GO:
- Preheat oven to 400 degrees
- Thoroughly clean racks of lamb and pat dry
- Mix all ingredients from marinade in a bowl and set aside
- Rub lamb racks with canola oil and season with rotisserie and Montreal seasonings
- Pour marinade all over lamb racks, cover and allow to marinade in fridge for minimum of 1 hour or ideally over night
- Add canola oil to a Dutch oven (or skillet) over high heat, (*season lamb racks again with rotisserie and steak seasoning if necessary) add racks of lamb (one at a time if both do not fit) and turn heat down to medium high and allow to sear 2-3 minutes on each side
- Remove lamb from Dutch oven and place in roasting pan, roast in oven uncovered and allow to roast for 30 to 40 minutes
- LETS MAKE CABERNET SAUCE – in the same Dutch oven (you want all the lamb drippings), add the Cabernet Sauvignon, bring to a boil and whisk incorporating all the lamb drippings, add the crushed garlic and thyme allow to continue to boil for 3-4 minutes, add chicken stock, corn starch mixture and continue to boil another 2-3 minutes, remove from heat, add butter and whisk to incorporate
- Serve as whole racks, cut into half racks, or cut bone by bone for lamb chops ~ ENJOY!
Sizzle Sizzle Baby
This made me want to try lamb so bad. Looks awesome!
Thank you Nicole! Reminds me of how I feel when I go to http://www.bsugarmama.com cause honey you can throw down too!
I will definitely try to cook this.^^
Feb17/16 Hi, just copied your recipe for rack of lamb. I have made this before but needed to remind myself of all the ingredients. I do make my own rub. We are med rare people. I live in Ottawa, Canada but am lucky to be in Naples, Fla for the winter season. Sure hope to wow my friends this Sun. Thanks so much,
Awww Christine, so happy you are trying my lamb recipes this is a family favorite in my house.