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Herb-Crusted Rack of Lamb with Roasted Root Vegetables and Red Wine Reduction Sauce

Herb-Crusted Rack of Lamb with Roasted Root Vegetables and Red Wine Reduction Sauce

Herb-Crusted Rack of Lamb with Roasted Root Vegetables and Red Wine Reduction Sauce

By recipes genie | Published on December 27, 2024

Tools & Equipment

1
Cutting board
2
Chef's knife
3
Vegetable peeler
4
Large mixing bowl
5
Baking sheet
6
Roasting rack (optional)
7
Meat thermometer
8
Saucepan
9
Fine-mesh sieve (optional)

Ingredients

Lamb

  • 1
    1 each Rack of Lamb

Vegetables

  • 1
    1 each Large Carrot
  • 2
    1 each Large Parsnip
  • 3
    1 each Large Sweet Potato
  • 4
    1 each Red Onion
  • 5
    2 each Garlic Cloves

Herbs and Spices

  • 1
    2 tbsp Fresh Rosemary
  • 2
    2 tbsp Fresh Thyme
  • 3
    1 tsp Salt
  • 4
    0.5 tsp Black Pepper

Sauce

  • 1
    1 cup Dry Red Wine
  • 2
    0.5 cup Beef Broth
  • 3
    1 each Shallot
  • 4
    1 tbsp Butter

Oils

  • 1
    2 tbsp Olive Oil

Directions

1

Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures the vegetables and lamb cook evenly. A hot oven is crucial for achieving a good sear on the lamb.

2

Prepare Vegetables

Wash and peel the carrot, parsnip, and sweet potato. Cut them into 1-inch chunks. Peel and quarter the red onion. Mince the garlic cloves. These sizes ensure even roasting.

3

Season Vegetables

In a large bowl, toss the prepared vegetables with 1 tablespoon of olive oil, salt, and pepper. Arrange them in a single layer on a large baking sheet. This ensures even roasting.

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4

Prepare Herb Mixture

In a small bowl, combine the chopped fresh rosemary and thyme. This mixture will create the herb crust for the lamb.

5

Season and Herb the Lamb

Rub the rack of lamb with 1 tablespoon of olive oil. Season generously with salt and pepper. Then, press the herb mixture onto the fatty side of the lamb. This will help the herbs adhere and create a flavorful crust.

6

Roast Lamb and Vegetables

Place the herb-crusted rack of lamb on the baking sheet with the vegetables. If you're using a roasting rack, elevate the lamb for even cooking. Roast for 25-30 minutes for medium-rare, or until a meat thermometer reads 130-135°F (55-57°C). Remember, cooking times can vary based on oven.

7

Rest the Lamb

Remove the lamb and vegetables from the oven. Let the lamb rest for 10 minutes. Resting allows the juices to redistribute for a more tender and moist result. Cover loosely with foil to keep warm.

8

Prepare Red Wine Reduction

While the lamb is resting, start the red wine reduction. Finely chop the shallot. In the same pan used to roast the vegetables (carefully remove excess oil), melt the butter over medium heat. Sauté the shallots until translucent, about 3-5 minutes. This step builds flavor in the sauce.

9

Reduce the Sauce

Pour in the red wine, and let it simmer until it has reduced by half. Then, add the beef broth, and simmer again until slightly thickened, about 10 minutes. A 'reduction' is when liquid is simmered to remove water and concentrate flavor. Stir occasionally. The sauce should be able to coat the back of a spoon.

10

Strain and Season Sauce

Remove the sauce from heat and strain it through a fine-mesh sieve if desired. This removes any solids for a smoother sauce. Adjust seasoning with salt and pepper to taste.

11

Serve the Dish

Carve the rack of lamb into individual portions. Spoon the red wine reduction sauce over the lamb. Serve alongside the roasted root vegetables. Garnish with fresh herbs (optional). This meal is best served immediately while everything is hot.

Recipe Tips

  • For best results, use fresh herbs. If using dried, reduce the amount by half.
  • When selecting a rack of lamb, look for one with good marbling (intramuscular fat) for more flavor and tenderness.
  • If you don't have a roasting rack, you can use a bed of vegetables to elevate the lamb.
  • Adjust the roasting time based on your desired level of doneness. Use a meat thermometer for accuracy.
  • The red wine reduction can be made ahead of time and reheated gently.
  • Always wash your hands thoroughly before and after handling raw meat.
  • Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
  • Be careful when handling hot baking sheets and pans. Use oven mitts or potholders.

Nutrition Facts (per serving)

Calories

650 kcal

Carbs

45g

Protein

40g

Fat

35g

Fiber

8g

Sugar

12g

Sat. Fat

15g

Sodium

500mg

Trans Fat

1g

Cholesterol

150mg

Potassium

800mg

Vitamin A

2000%

Vitamin C

15%

Calcium

100%

Iron

4%

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