Delicious Roast Rack of Lamb Recipe – Easy and Elegant!
Are you looking for a show-stopping dish that will impress your guests? Look no further than this delicious recipe for Roast Rack of Lamb with Cranberry and Red Wine Sauce.
The combination of succulent, herb-crusted lamb and tangy cranberry wine sauce is the perfect balance of flavors to tantalize your taste buds. Plus, with its beautiful presentation, this dish is the perfect centerpiece for any holiday meal or special occasion.
But don’t be intimidated by the impressive appearance of this roast rack of lamb – it’s surprisingly easy to prepare. With just a few simple ingredients and some basic cooking techniques, you can create a gourmet meal that will have everyone at the table asking for seconds.
So what are you waiting for? Let’s dive into the ingredient list and get started!
Why You’ll Love This Recipe
If you’re looking to impress guests with an indulgent dinner, you can’t go wrong with this roasted rack of lamb with cranberry and red wine sauce recipe. Not only is it a showstopper visually, but the flavors and aromas of this dish will transport your taste buds to heaven.
Let me tell you why you’ll love this recipe. First off, the herb crusted rack of lamb is succulent, juicy and tender. The roasted lamb has a crispy crust that will melt in your mouth, while still retaining its natural flavor.
But what takes this dish to the next level is the cranberry and red wine sauce that’s served on top. The tangy sweetness of jellied cranberry sauce is perfectly balanced with the dryness of a good red wine. The shallots, cloves and dried thyme leaves add depth of flavor to the sauce that will make your taste buds sing.
Not to mention that this recipe is incredibly versatile. You can pair it with any side dish you like, such as creamy mashed potatoes or buttered green beans. It’s also perfect for holidays like Christmas or Easter, where you want to serve something fancy and special.
And if you’re worried about preparation time or difficulty, don’t be! This recipe is surprisingly easy to make. All you need to do is season the racks of lamb with salt and pepper, coat them with an herb mixture and bake them in the oven until they reach your desired level of doneness. The cranberry and red wine sauce is just as easy to prepare.
So there you have it – why you’ll love this recipe! It’s a crowd-pleasing dish that’s easy to make, incredibly flavorful and versatile enough to serve on any occasion. Trust me – give this recipe a try and you won’t regret it!
Ingredient List
Let’s take a closer look at what you’ll need to make this delicious Roast Rack of Lamb with Cranberry and Red Wine Sauce.
Meat
- 2 frenched racks of lamb (8 ribs each)
- Salt and black pepper to taste
Herb Crust
- 1 tbsp dried thyme leaves
- Salt and black pepper to taste
- 2 tsp extra virgin olive oil
Cranberry Red Wine Sauce
- 2 shallots, chopped
- 1/2 cup dry red wine
- 1 cup jellied cranberry sauce
- 5 cloves
- Pure vanilla extract, a drop
With just a few key ingredients, you’ll be able to create a dish that is rich in flavor and sure to impress.
The Recipe How-To
To start preparing the roast rack of lamb with cranberry and red wine sauce, preheat your oven to 375°F (190°C).
Season the Lamb and Sear it in a Pan
Season the racks of lamb generously with salt and black pepper. In a large oven-safe pan, heat some extra virgin olive oil over high heat. Then, sear the racks of lamb until browned on all sides, ensuring you sear them fat side down first for about five minutes.
Prepare the Herb Crust
In a small bowl, combine chopped fresh thyme leaves, two cloves of minced garlic, and 1 tablespoon of pure vanilla extract. Set this mixture aside while you prepare the cranberry sauce.
Make Cranberry-Red Wine Sauce
In a saucepan over medium heat, combine 2 cups jellied cranberry sauce with 1 cup dry red wine . To add a spicy kick to your dish, throw in two minced shallots and one teaspoon dried thyme leaves. Whisk everything together until well blended. Cook for about fifteen minutes until the sauce has thickened to your desired consistency.
Coat the Lamb with The Herb Crust
After preparing the cranberry-red wine sauce, remove it from heat to cool to room temperature. If it appears too thick, add a bit of water to achieve a more desirable pouring consistency. Once cooled down, smear some of this delicious sauce all over each rack lamb (bone side down). Then sprinkle each coated rack with the herb seasonings which were set aside earlier.
Roast Lamb
Place coated racks bone side down in an oven-proof dish and roast them for approximately 20 minutes or until medium rare (internal temperature should hit 145°F). To be sure that you get perfectly cooked lamb chops every time, use a meat thermometer inserted into the thickest part of the meat.
Final Touches
Once roasted, remove the racks of lamb from the oven and let them rest for at least 5-8 minutes before carving. This will ensure that your beautiful lamb stays moist and flavorful.
Pour some of the cranberry sauce over the roast racks, and reserve the remaining sauce to be served on side. Serve alongside your favorite side dishes for a complete meal that will tantalize your taste buds!
Substitutions and Variations
This recipe is incredibly versatile, and you can easily make substitutions or variations to suit your taste preferences. If you’re looking for a more herbaceous twist on this dish, try making an herb-crusted rack of lamb by adding chopped fresh herbs such as rosemary, thyme, and parsley to the bread crumb mixture.
If you don’t have cranberry sauce on hand, you can substitute it with raspberry, blueberry or blackberry jam for a slightly different flavor. Alternatively, try using pomegranate molasses for a tangy kick that will elevate the flavors of the lamb and add a touch of sweetness.
For those who prefer a fruitier taste to their wine sauce, try adding some dried cherries to the pan during the final stages of cooking. This will infuse the sauce with an intense blast of sweet cherry flavor that pairs beautifully with the richness of the lamb.
If lamb is not your preferred meat option, you can easily substitute it with beef tenderloin or pork loin. Both meats are flavorful and tender and will offer a different taste experience when paired with the cranberry-red wine sauce.
Switching up your herbs or wine is also an option to make this dish even more customizable. Mint sauce goes exceptionally well with lamb dishes; alternatively, you can try serving it with a rich mushroom sauce instead. And don’t forget about pairing it with red wine jus: its savory qualities complement meat dishes so well.
No matter what variation or substitution you choose, be sure not to overcook your lamb if you want it perfectly medium-rare as that tends to be how most diners enjoy their lamb ribs or chops. Take it out at around 135°F (57°C) when using a meat thermometer and allow it to rest before slicing into it.
Serving and Pairing
Serving the roast rack of lamb with cranberry and red wine sauce is an elegant yet hearty culinary experience that will impress any dinner guest. The flavorful herb-crusted rack of lamb is succulent, juicy, and cooked to perfection. The cranberry and red wine sauce perfectly complements the rich, tender meat, balancing out the savory flavors with a hint of sweetness and acidity.
For a great dining experience, I suggest pairing this dish with a full-bodied Merlot or Cabernet Sauvignon. These wines have a bold fruity flavor profile that can stand up to the robustness of the lamb while complementing the sweet acidic taste of the cranberry sauce.
To complete your meal, pair this dish with oven-roasted root vegetables like carrots, carrots or potatoes, or sautéed green beans for added texture and contrast. A lightly dressed arugula salad would also make for a perfect starter or side dish.
When it comes to serving this dish, I recommend carving the lamb into individual chops before generously spooning over the cranberry and red wine sauce. The deep red color of the sauce beautifully juxtaposes against the pink hue of medium-rare lamb chops. Sprinkle some chopped fresh herbs like thyme or parsley on top for some extra freshness and depth of flavor.
Serving roast rack of lamb with cranberry and red wine sauce requires attention to detail as it provides an elevated dining experience. The balance between flavors requires a fine-tuned palate, which most sommeliers would enjoy exploring.
Make-Ahead, Storing and Reheating
This recipe for Roast Rack of Lamb with Cranberry and Red Wine Sauce is a perfect choice for a special occasion, as it can be made ahead of time and reheated just before serving.
To make ahead, prepare the herb crusted rack of lamb up to the point of roasting. Cover the lamb with plastic wrap and refrigerate for up to 24 hours before continuing with the recipe. The cranberry and red wine sauce can also be made a day ahead and reheated just before serving.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the lamb on a baking sheet and cover with foil. Bake in a preheated oven at 350 degrees Fahrenheit until heated through, about 10 minutes for medium-rare.
The cranberry and red wine sauce can also be reheated on the stovetop over low heat or in the microwave at 30-second intervals until heated through, stirring occasionally.
When reheating lamb or any meat, be sure to use a meat thermometer to check that it has reached an internal temperature of at least 165 degrees Fahrenheit to ensure food safety.
With these make-ahead and storing tips, enjoying this delicious roast rack of lamb with cranberry and red wine sauce anytime becomes easy!
Tips for Perfect Results
Roasted Rack of Lamb with Cranberry and Red Wine Sauce is a classic dish that can be intimidating to prepare. But don’t worry, as a chef who has whipped up this recipe several times, I have some tips to guarantee perfect results every time.
First, it’s important to let the lamb rest at room temperature for about 30 minutes before roasting. This will ensure even cooking throughout the meat.
Second, seasoning the racks of lamb generously with salt and black pepper will enhance their natural flavor. Don’t be afraid to get your hands dirty when rubbing the seasoning onto the meat.
Next, use a meat thermometer to track the temperature of the lamb. For medium-rare the internal temperature should be around 130°F (54°C). This will result in tender and juicy meat with pink in the center.
When making the cranberry and red wine sauce, make sure to use dry red wine and jellied cranberry sauce. The tartness of cranberries pairs perfectly with succulent lamb while balancing out its rich flavors.
Adding shallots and cloves can infuse more flavors into the sauce but be careful not to overdo it as these ingredients can quickly overpower the other flavors.
If you prefer a thicker consistency for your sauce, go ahead and whisk in some cornstarch. Alternatively, if you like a thinner sauce, simply reduce the amount of wine used.
Finally, let the lamb rest for at least 10 minutes after removing it from the oven before carving. This allows time for juices to redistribute throughout the meat resulting in more flavorful and moist servings.
By following these tips, you’ll be able to serve up a delicious herb crusted rack of lamb with cranberry and red wine sauce that’s sure to impress your guests!
Bottom Line
In conclusion, this Roast Rack of Lamb With Cranberry and Red Wine Sauce Recipe is a perfect combination of flavors that will leave you craving for more. The herb crusted rack lamb is cooked to perfection and beautifully complemented by the rich and tangy cranberry red wine sauce.
This recipe is versatile as it can be served as a main course for special events or as a weeknight dinner. With its simple to follow instructions and few ingredients, you’ll be able to impress your dinner guests with ease.
Don’t hesitate to try this mouth-watering dish today, and you’ll not regret it!
Roast Rack of Lamb With Cranberry and Red Wine Sauce Recipe
Ingredients
- 3 racks of lamb (7 to 8 ribs each)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon extra virgin olive oil
- 1/3 cup chopped shallot
- 10 whole cloves
- 1 (8 ounce) can jellied cranberry sauce
- 1 cup dry red wine
- 1 teaspoon dried thyme leaves
- 1 teaspoon pure vanilla extract
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
- In a small bowl, mix together salt and pepper.
- Preheat oven to 425°F.
- Season lamb with salt/pepper mixture.
- Place racks upright, with bones supporting one another in a a small roasting pan.
- Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
- Remove from oven and let stand for 5 minutes before carving.
- Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
- Meanwhile, in a small saucepan, heat olive oil over medium heat.
- Add cloves and saute for 20 seconds.
- Add jellied cranberries, red wine and thyme and bring to boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Remove from heat, strain into a clean pan and return to boil.
- Stir in vanilla, vinegar, salt and pepper.
- Pour reserved dripings into the sauce and return to boil.
- Strain into a serving dish.
- Serve with the lamb.
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