Restaurants›Cardero's Restaurant›Half Lamb Rack Recipe

Half Lamb Rack Recipe

Inspired by Cardero's Restaurant
Time1h
Serves2

grass-fed, red wine demi-glace, roasted potatoes, seasonal vegetables.

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Ingredients

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Main Ingredients

Roasted Potatoes

Seasonal Vegetables

Method

Preparing the Lamb

1

Season the Lamb

Preheat your oven to 400°F (200°C). Season the half lamb rack with salt and black pepper on all sides.

2

Sear the Lamb

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the lamb rack, fat side down, and sear for about 3-4 minutes until browned. Flip and sear the other side for another 3-4 minutes.

3

Roast the Lamb

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until medium-rare (internal temperature of 135°F or 57°C). Remove from the oven and let it rest while you prepare the sauce.

Making the Demi-Glace

4

Deglaze the Pan

In the same skillet used for the lamb, pour in the red wine over medium heat, scraping up any browned bits from the bottom of the pan.

5

Add Stock and Reduce

Add the beef stock to the skillet, bringing it to a simmer. Reduce the heat and let it simmer for about 10-15 minutes until it has thickened slightly. Season to taste.

Preparing the Roasted Potatoes

6

Prepare the Potatoes

In a bowl, toss the baby potatoes with minced garlic, chopped rosemary, salt, black pepper, and olive oil.

7

Roast the Potatoes

Spread the potatoes on a baking sheet and roast in the same oven as the lamb for about 25-30 minutes, or until golden and tender.

Preparing the Seasonal Vegetables

8

Prepare the Vegetables

Toss the mixed seasonal vegetables with olive oil, salt, and black pepper.

9

Sauté the Vegetables

In a skillet, sauté the vegetables over medium heat for about 5-7 minutes until they are tender but still crisp.

Serving

10

Plate the Dish

Slice the lamb rack and serve on a plate with roasted potatoes and sautéed seasonal vegetables. Drizzle the red wine demi-glace over the lamb.