Lamb Rack with Rosemary Jus

That sounds delicious! A Lamb Rack with Rosemary Jus is a classic, elegant dish. The flavors of lamb paired with the aromatic, savory rosemary jus are a match made in heaven. Here’s a recipe idea you can try:

Lamb Rack with Rosemary Jus

Ingredients:

• 1 rack of lamb (about 8 ribs)

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• 3-4 garlic cloves, minced

• 2 tbsp fresh rosemary leaves, finely chopped

• 1 tbsp Dijon mustard

• 1 cup red wine

• 1 cup lamb or beef stock

• 1 tbsp butter

• 1 tsp fresh rosemary (optional for garnish)

For the Rosemary Jus:

• 1/2 cup red wine (from the pan drippings)

• 1 cup lamb or beef stock

• 1 tbsp fresh rosemary, chopped

• 1 tsp butter

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C).

2. Prepare the lamb: Trim any excess fat from the rack of lamb, leaving a thin layer for flavor. Pat the lamb dry with paper towels.

3. Season the lamb: Rub the lamb rack with olive oil, then season generously with salt, pepper, minced garlic, and chopped rosemary. Brush the Dijon mustard over the rack for a nice layer of flavor.

4. Sear the lamb: Heat a large, oven-safe skillet over medium-high heat. Once hot, add the lamb rack and sear on all sides for about 2-3 minutes until browned. This will help lock in the juices.

5. Roast the lamb: Transfer the skillet to the preheated oven. Roast the lamb for about 20-25 minutes for medium-rare (adjust based on your preferred level of doneness). Use a meat thermometer to check—medium-rare should be 130°F (54°C).

6. Rest the lamb: Once cooked to your liking, remove the lamb from the oven and let it rest on a cutting board for 10 minutes. This ensures the juices redistribute, keeping the meat tender and juicy.

7. Make the rosemary jus: While the lamb is resting, make the jus. In the same skillet used for searing, pour in the red wine and bring it to a simmer, scraping up the browned bits from the bottom of the pan. Add the stock and rosemary, and let it reduce for 5-7 minutes. Stir in the butter to finish the sauce, and season with salt and pepper to taste.