Rack of Lamb

Rack of Lamb with Port Sauce

This rack of lamb recipe from Gav’s Kitchen is really tasty and when served with a reduced port wine sauce is absolutely delicious!

It is very easy to cook with minimal preparation so makes a good main course for a dinner party.

To be at its best rack of lamb should be served rare.

Rack of lamb just out of the oven

When the rack comes out of the oven, allow to rest and cut between the bones to separate the cutlets.

Rack of Lamb

Rack of Lamb with Port Sauce

richard
This rack of lamb recipe from Gav's Kitchen is really tasty and when served with a reduced port wine sauce is absolutely delicious!
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Prep Time 5 mins
Cook Time 16 mins
Resting time 10 mins
Total Time 31 mins
Course Main Course
Cuisine British
Servings 2
Calories 1168 kcal

Ingredients
  

  • 1 four bone rack of lamb
  • 20 g Butter salted
  • 1 tbsp Olive oil
  • Fresh Thyme & Rosemary sprigs chopped
  • 1 Red onion
  • 2 cloves garlic crushed
  • 25 ml Red wine vinegar
  • 150 ml Port
  • 1 tsp Sugar
  • 1 tsp Honey
  • Sea salt
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 200°C
  • Remove lamb in advance from the fridge to allow it to reach room temperature.
  • Cover the lamb on the skin side with the olive oil, thyme, rosemary, half the garlic and season with salt and pepper.
  • Heat the butter in a pan and sear the skin side of the lamb for two minutes.
  • Then sear the bone side and the sides for 30 seconds each.
  • Place the lamb, bone side down, on a baking tray in the pre-heated oven.
  • Roast for about 12 minutes for rare or longer if prefer your lamb better done.
  • Remove from the oven and leave to rest covered with foil for 5-10 minutes.

For the sauce:

  • Put the chopped onion, half the garlic, the port and red wine vinegar, sugar and honey into a saucepan. Heat until simmering.
  • Reduce the mixture until it thickens, about 10 minutes.
  • Sieve the sauce into a serving jug.

Nutrition

Calories: 1168kcalCarbohydrates: 21gProtein: 37gFat: 94gSaturated Fat: 43gFiber: 1gSugar: 13g
Tried this recipe?Let us know how it was!

Credits:

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