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 two.
Start with a good quality mini rack (4 bone) of lamb from your local butcher or online from a reputable supplier like Farmison.
When the rack comes out of the oven, allow it to rest and cut between the bones to separate the cutlets.
To be at its best this cut of lamb should be served rare.
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Mini Rack of Lamb with Port Sauce
- 1 four bone rack of lamb
- 20 g Butter salted
- 1 tbsp Olive oil
- sprigs Fresh Thyme chopped
- sprigs Fresh Rosemary 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
- 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.
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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- Gavs Kitchen