Rosemary Roasted Rack of Lamb
A failsafe method for seasoning and roasting lamb. Using olive oil, fat from the meat and white wine you get a creamy, flavorful sauce.
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.
Notes
You can use any white wine you like. We usually use pinot grigio as that is a favorite to drink. The only rule I follow came from my father. Never cook with a wine you would not drink, so there is no such thing as "cooking wine" in our house.