Rack Of Lamb Recipe
farm raised Australian lamb in rosemary au jus.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Preparation
Au Jus
Method
Lamb Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Lamb
Pat the rack of lamb dry with paper towels. Season generously with salt and black pepper on all sides.
- 3
Sear the Lamb
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the rack of lamb, fat side down, and sear for 2-3 minutes until golden brown. Turn and sear the other side for another 2-3 minutes.
- 4
- 5
Roast the Lamb
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. Remove from oven and let rest for 10 minutes before slicing.
Au Jus Preparation
- 6
Collect Lamb Drippings
After removing the lamb from the skillet, pour off excess fat, leaving about 1 tablespoon of drippings in the skillet.
- 7
Deglaze the Skillet
Place the skillet back on medium heat and add red wine. Scrape the bottom with a wooden spoon to release any browned bits. Bring to a boil and reduce by half.
- 8
Add Stock and Season
Add the beef stock and chopped rosemary to the skillet. Season with salt and black pepper. Simmer for about 5-7 minutes until slightly thickened.
- 9
Strain the Au Jus
Strain the sauce through a fine-mesh sieve into a serving dish to remove solids. Serve warm alongside the sliced lamb.