From Ordinary to Extraordinary: How to Cook Rack of Lamb to Perfection
Rack of Lamb can trace its origins to the European and Mediterranean regions, where it has long been celebrated as a centerpiece of elegant dining. It has become a symbol of gourmet cuisine, renowned for its tenderness and delicate flavor.
A rack of lamb is a premium cut of meat that you can usually find at your local butcher or grocery store, normally in a bone-in presentation. I bought mine at my local Costco! Typically it’s sold with eight ribs per rack, offering a visually impressive feast when cooked.
I have also shared other Lamb recipes that may interest you. Click here to see a recipe on Lamb Chops in a Mascarpone and Fresh Bread Crumb Crust, or here for a Roasted Lamb Loin Recipe.
But for now, get ready to learn how to cook rack of lamb perfectly and create a dining experience that will be the talk of the dinner table.
So, let’s get cooking!
How to Cook Rack Of Lamb Perfectly Every Time!
Recipe Video
Ingredients
- 1 Rack of Lamb with 8 chops, 1 ½ to 2 ½ lbs.
- 1 cup Fresh Breadcrumbs
- 2 tablespoon Dijon Mustard
- Salt and Freshly Ground Black Pepper to taste
Red Wine Reduction:
- 2 tablespoons Sweet Butter
- ¼ cup Shallots chopped
- 1 teaspoon Garlic chopped
- 4 tablespoons Black Mission Fig Balsamic Vinegar
- 2 cups Red Wine
- 1 tablespoon Tarragon chopped
- ¼ cup Port Wine, if you have some
- 2 cups Beef Stock
- 1 tablespoon Cornstarch dissolved in 1-tablespoon water ONLY if needed
- 3 tablespoons Sweet Butter
- Salt and Pepper to taste
Roasted Brussel Sprouts with Benton’s Bacon:
- 1 pound Brussel Sprouts
- 2 to 3 tablespoons Clarified Butter, if you have it, if not use only the oil below
- 2 tablespoons Butter Infused Olive Oil
- ¼ pound Bacon diced
- ½ cup Red Onion diced
- 3 tablespoons Black Mission Fig Balsamic Vinegar
Instructions
For the Rack of Lamb:
- Preheat Oven to 425°/450°
- Clean and prepare the rack as per the video on YouTube.
- Place the rack on a roasting pan and roast for 20 to 25 minutes, or until the crumbs are golden brown. Remove the rack from the oven and let rest 15 minutes to redistribute the juices.
For the Red Wine Reduction:
- In a saucepan, heat the olive oil and add the shallots. When they are a light golden brown, add the garlic, balsamic and the red wine, the tarragon and let it reduce until about ¾ cup remains. Add the stock and let it cook for a few more minutes. Add cornstarch mixture and stir until smooth. (ONLY if needed it).
- If you wish at this point you can strain the sauce. Add butter off the heat and adjust the salt and pepper to your liking.
For the Roasted Brussel Sprouts with Benton’s Bacon:
- Preheat Oven to 375°
- Poach in lightly sugared water the sprouts for about 10 minutes or until 80% cooked and immediately plunge them in ICE COLD water to cool.
- In a sauté pan, heat some olive oil or butter and sauté the bacon for a few minutes. Add the onion and cook for a couple minutes and add the sprouts and mix well. Add salt and pepper, mix well and put them in a lasagna pan.
- Drizzle balsamic vinegar on top and bake for about 15 minutes until crispy and serve with the Balsamic just before serving.
You can find the items below used in making this dish at our online store!
Notes
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Excellent Easter Lamb Chops. Easy recipe to follow.
I have made the rack of lamb several times. I never liked to cook but now I cook fabulous meals with you. All of the dishes have been wonderful. I want to cook lamb chops, Was thinking about making the blueberry reduction sauce that you made with the Surf and Turf. Do I have to deglaze a lobster tail in cooked beef bits for the sauce to taste good? (Be honest Chef- I have a lobster tail and a rib eye that I can thaw. The steak is already aging in the frig for another day), I want my sauce to be right. I always make a lot of your sauce and I freeze the sauces. I have almost every one you’ve put on you tube. Thank you for improving my life. The restaurants in my town are the pits. I bought a small freezer just for your sauces