Lamb Florentine Recipe

Inspired by Via Emilia

Time1h 30m

Serves4

1/2 rack of lamb braised in a rosemary demi-glaze

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.

1
Prepare the Rack of Lamb
Preheat your oven to 400°F (200°C). Pat the rack of lamb dry with paper towels, then season generously with salt and black pepper on all sides.
2
Searing the Lamb
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the rack of lamb, fat side down, and sear for 3-4 minutes until browned. Turn the rack to sear the other sides for another 3-4 minutes.
3
Add Garlic and Rosemary
Add the minced garlic and chopped fresh rosemary to the skillet, stirring for about 1 minute until fragrant.
4
Deglazing the Pan
Pour in the red wine, scraping the bottom of the pan to deglaze and release any browned bits. Allow the wine to simmer for about 2-3 minutes until slightly reduced.
5
Add Stock and Braise
Pour in the beef stock and bring to a gentle simmer. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise for 1 hour.
6
Finish the Sauce
After 1 hour, remove the skillet from the oven. Take the lamb out and set it aside to rest. Place the skillet back on the stovetop over medium heat, and reduce the liquid by half until it thickens slightly. Whisk in the butter to finish the sauce.
7
Serve
Slice the rack of lamb into individual chops, serve on a plate, and drizzle with the rosemary demi-glaze sauce. Enjoy your Lamb Florentine!