Jun 04 2026
Restaurants›The Sandbar Seafood Restaurant›Half Lamb Rack Recipe

Half Lamb Rack Recipe

Inspired by The Sandbar Seafood Restaurant
Time1h
Serves2

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

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Ingredients

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Lamb Rack

Red Wine Demi-Glace

Roasted Potatoes

Seasonal Vegetables

Method

Prepare and Roast Lamb

  1. 1

    Season the Lamb

    Preheat your oven to 400°F (200°C). Season the lamb rack generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the lamb on all sides until browned, about 3-4 minutes per side.

  2. 2

    Roast the Lamb

    Transfer the seared lamb rack to a roasting pan and roast in the preheated oven for 20-25 minutes for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.

Make Red Wine Demi-Glace

  1. 3

    Sauté Shallots

    In the same skillet used for the lamb, add chopped shallots and sauté until translucent. Add red wine and bring to a boil, scraping up any brown bits from the bottom.

  2. 4

    Reduce and Thicken

    Add lamb stock, thyme, and bay leaf. Reduce heat and simmer until the sauce thickens, about 15-20 minutes. Stir in butter until melted and smooth. Season with salt and pepper to taste.

Prepare Roasted Potatoes

  1. 5

    Season and Roast

    Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast in the oven (alongside the lamb) for 25-30 minutes, or until golden and crispy.

Sauté Seasonal Vegetables

  1. 6

    Cook Vegetables

    In a separate pan, heat olive oil over medium heat. Add carrots and sauté for 5 minutes, then add zucchini. Cook until just tender, about 3-4 more minutes. Season with salt and pepper to taste.

Plate and Serve

  1. 7

    Serve

    Slice the lamb rack and serve with roasted potatoes, sautéed seasonal vegetables, and drizzle with red wine demi-glace.

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