Rack Of Lamb Recipe
Seared, oven roasted, pinot noir demi glace
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lamb
Preheat the oven to 400°F (200°C). Pat the rack of lamb dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Sear the Lamb
In a large skillet, heat the olive oil over medium-high heat. Add the rack of lamb, fat side down, and sear for 3-4 minutes until browned. Flip and sear the other side for another 3-4 minutes.
- 3
- 4
Roast in Oven
Transfer the skillet to the preheated oven and roast the lamb for about 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 5
Rest the Meat
Remove the rack of lamb from the oven and let it rest for 5-10 minutes before slicing.
- 6
Prepare the Demi Glace
In the same skillet, add a cup of Pinot Noir and scrape up any browned bits from the bottom. Simmer until reduced by half to create a demi-glace.
- 7
Serve
Slice the rack of lamb into individual chops and serve with the Pinot Noir demi-glace drizzled on top.