Although any white wine will work, your best bet is to use something you like and would drink. Although each rack is about 1 lb, there are a lot of bones and for people who like lamb, eating 4 chops is not too much. But use your best judgement based on your guests and other menu items.
As you can see from the photo, be liberal with your use of olive oil. You need all that oil so that it burns and then makes a nice creamy sauce once the wine is added. This is standard method we use for most of our meat roasts: drown them with olive oil, roast at a high heat, add wine and let the final 20 minutes or so of roasting make a creamy sauce to serve with.
Pour a little bit of the sauce on the top of the ribs, then pass the rest. Although the sauce almost looks clear, it’s just been strained, and you can see that the rest of the spoon disappears into the creamy sauce.
For a full menu featuring this recipe try the following:
- Armenian Dolma (Stuffed Grape Leaves)
- Brown Butter Fettuccine with Sage
- Pilaf with Pine Nuts and Currants
- Romaine Hearts with Parmesan Vinaigrette
- Olive Oil Cake
Rosemary Roasted Rack of Lamb
Ingredients
- 2 Racks of lamb
- 4 sprigs fresh rosemary
- 1 clove garlic
- salt and pepper
- 1/4 cup olive oil extra virgin
- 1/2 cup white wine
Instructions
- Trim most of the fat off the lamb, you only need a thin layer at most as lamb is pretty fatty. Heat the oven to 450℉.
- Finely chop rosemary, garlic, salt, and pepper. You can add more of any of these ingredients according to your preference. Make sure you have enough to cover all of the lamb on both sides.
- Rub the herbs all over the lamb on both sides. Set the racks in a glass or metal roasting pan. You can stand them up and interlock the bones to create a "guard of honor" or lie them down. Pour over the olive oil, you want enough so that it puddles in the bottom of the pan.
- Roast the lamb until the oil burns, about 10-12 minutes. Pour over the wine. If you are using a glass pan, be sure the wine is at room temperature. If it is too cold, the pan may shatter.
- Cook for another 15 minutes or so until the mixture of fat, oil, wine, and meat juices create a creamy sauce. If the meat is done before the sauce is creamy, you can remove the lamb to a cutting board and leave the pan with the sauce back into the oven for a few more minutes.
- To serve, slice the racks between the bones and arrange on a platter. Strain the sauce over the meat and put extra sauce in a dish to pass.