Red Wine And Rosemary Roasted Rack Of Lamb Recipe

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Servings: 1

Ingredients

Cost per recipe $4.02 view details
  • 2 x racks lamb - (8 to 9 ribs) bones Frenched,
  •     and fat trimmed
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. vegetable oil
  • 2 med shallots chopped
  • 1 c. dry red wine
  • 2 1/2 tsp chopped rosemary leaves
  • 1 c. low-sodium chicken broth
  • 2 Tbsp. butter
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Directions

  1. Preheat oven to 425 degrees and place a shallow pan in oven to heat. Season lamb with salt and pepper. Heat oil in skillet over high heat. Place lamb in skillet, meat-side down with ribs facing outward. Cook till well browned and crust has formed on the surface, probably about 4 to 5 min. Use tongs to stand ribs up against each other to brown bottoms.
  2. Transfer lamb to preheated roasting pan and roast 12 to 15 min. (Retain 2 Tbsp. fat for use in sauce.) Remove and cover meat loosely with foil and let rest for 10 to 12 min. Carve into individual chops and serve them immediately with sauce.
  3. For the Sauce: Pour off all but 2 Tbsp. of the fat from the skillet in that you browned the lamb. Saute/fry shallots over medium heat till soft. Add in red wine and rosemary. Increase heat to medium-high and simmer till dark and syrupy. Add in chicken broth and reduce till about 3/4 c.. Remove from heat and add in butter to blend. Season with salt and pepper to taste.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 533g
Calories 692  
Calories from Fat 460 66%
Total Fat 52.13g 65%
Saturated Fat 17.26g 69%
Trans Fat 0.7g  
Cholesterol 61mg 20%
Sodium 246mg 10%
Potassium 541mg 15%
Total Carbs 10.96g 3%
Dietary Fiber 1.3g 4%
Sugars 1.79g 1%
Protein 5.35g 9%
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