Rack of Lamb with Red Wine Sauce
- 4 x 4 bone racks of lamb, French trimmed (ask your butcher)
- Salt and pepper
- 2 tbsp olive oil
- 110ml red wine
- 110ml chicken stock
- First of all, preheat your oven to 200C. You’ll want to heat up a heavy-bottomed, ovenproof frying pan until very hot, and add a dash of olive oil or butter. Fry the lamb, skin side down, for two minutes to seal the meat and slightly colour, then turn the lamb over and fry for another minute.
- Keep your lamb in the pan, and with another splash of olive oil roast for 12-14 minutes (if you want your lamb well done, then add another 4-5 minutes).
- Remove the lamb from the pan, and place somewhere warm. Put the pan back on the heat, and add the red wine - you want to stir this well, to deglaze the pan and get all those meat juices into the liquid. Simmer for 2-3 minutes, then add the stock and bring to the boil. Stir well for another 2-3 minutes, until thickened. Season with salt and pepper. Serve with your choice of vegetables, and drizzle well with the sauce. Delicious!
35 mins
4 serving