This is an elegant roast lamb recipe with a red wine and herb sauce that's perfect to serve on a special occasion or to company. Serve the 2 lamb racks as a centrepiece or slice them into individual cutlets after the lamb has rested.
3 people made this
2 four-bone racks of lamb
1 tablespoon olive oil
40g butter, divided
300ml red wine
5 sprigs fresh rosemary
3 sprigs fresh thyme
4 tablespoons honey, or to taste
salt and pepper, to taste
Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 200 C / Gas 6. Season lamb all over with sea salt and pepper.
Heat oil and butter in a large pan over medium heat; add the lamb racks skin-side down and sear quickly on both sides. Transfer racks into a roasting tin and cook in preheated oven for 15 minutes; let lamb rest while you make the sauce.
Place wine, rosemary and thyme in a pan; simmer until reduced by half. Remove herbs; whisk in remaining butter. Season to taste with honey, salt and pepper.