Jun 04 2026
Restaurants›The Sandbar Seafood Restaurant›Grass Fed Rack Of Lamb Recipe

Grass Fed Rack Of Lamb Recipe

Inspired by The Sandbar Seafood Restaurant
Time1h 30m
Serves4

mashed potatoes, seasonal vegetables, cabernet demi-glace

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Ingredients

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Rack of Lamb

Mashed Potatoes

Seasonal Vegetables

Cabernet Demi-Glace

Method

Rack of Lamb

  1. 1

    Prepare the Rack of Lamb

    Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub the mixture all over the rack of lamb.

  2. 2

    Roast the Lamb

    Place the rack of lamb in a roasting pan, bone side down. Roast in the preheated oven for 25-30 minutes for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing.

Mashed Potatoes

  1. 3

    Cook the Potatoes

    Place the peeled and cubed russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 4

    Mash and Season

    Drain the potatoes and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until creamy and smooth.

Seasonal Vegetables

  1. 5

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add sliced zucchini, carrots, and bell pepper. Sauté until tender, about 5-7 minutes. Season with salt and black pepper to taste.

Cabernet Demi-Glace

  1. 6

    Make the Demi-Glace

    In a saucepan, melt butter over medium heat. Add minced shallots and sauté until translucent. Pour in cabernet sauvignon and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half. Season with salt and black pepper to taste.

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