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 Rack of Lamb
Preheat your oven to 400°F (200°C). Season the rack of lamb with salt and black pepper on all sides. Rub the minced garlic and fresh rosemary onto the meat, ensuring an even coating.
- 2
Sear the Lamb
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the rack of lamb for about 3-4 minutes on each side until browned.
- 3
Roast the Lamb
Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (145°F for medium-rare).
- 4
Rest the Lamb
Once cooked, remove the rack of lamb from the oven and let it rest for 10 minutes before slicing.
- 5
Make the Rosemary Demi-Glace
In the same skillet, add 1 cup of beef stock and scrape up the browned bits from the bottom of the pan. Add an additional tablespoon of fresh rosemary and reduce until thickened, about 5 minutes. Strain if desired.
- 6
Serve
Slice the rack of lamb between the bones and serve drizzled with the rosemary demi-glace.