Ingredientes para Amazing Simple Rack Of Lamb With Cabernet Sauce
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- Cayenne Pepper
- 1 tbsp Dried Thyme
- 2 tbsp Dried Rosemary
- Dried Basil
- Dried Marjoram
- Dried Oregano
- 2 tbsp Butter
- 2 tbsp All Purpose Flour
- 1 cup Cabernet Sauvignon Wine
- 1/2 cup Beef Broth
- 1 tbsp Water
- 1 tbsp Dijon Mustard
- Parsley
- 1-2 Lamb Racks (2-3 pounds)
- 2 tbsp Olive Oil
- 1 tsp Cornstarch
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amazing Simple Rack Of Lamb With Cabernet Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Amazing Simple Rack Of Lamb With Cabernet Sauce
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together the seasoning ingredients: 2 tbsp olive oil, 2 tbsp dried rosemary, 1 tbsp dried thyme, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
- Optional: Trim excess fat from the racks of lamb.
- Optional: Slice the racks in half for smaller portions.
- Generously coat each rack of lamb with the seasoning blend, ensuring all sides are covered.
- Sear each rack of lamb in the hot skillet for 2-3 minutes per side, until browned.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Remove the skillet from the oven and tent loosely with foil. Let the lamb rest for 10 minutes before carving.
- While the lamb rests, prepare the Cabernet sauce: Melt 2 tbsp butter in the same skillet (remove excess lamb fat first).
- Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup Cabernet Sauvignon, 1/2 cup beef broth, and 1 tbsp Dijon mustard. Bring to a simmer and cook for 5-7 minutes, or until the sauce has slightly thickened.
- If desired, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water to further thicken the sauce.
- Carve the lamb into 2-bone chops or serve whole, depending on your preference.
- Serve the lamb with the Cabernet sauce on the side. The sauce is also delicious drizzled over mashed potatoes!
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
1g
Fat
42g
Carbs
2g
