Entrée: France – Carré d'Agneau Classique à la Réduction de Vin Rouge (Classic Rack of Lamb with Red Wine Reduction)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 rack lamb, frenched
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste
1 cup (240 ml) red wine
1 cup (240 ml) beef stock
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) fresh thyme leaves

Show original ingredient measurements

1 rack lamb, frenched
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste
1 cup (240 ml) red wine
1 cup (240 ml) beef stock
2 tbsp (30 g) unsalted butter
1 tbsp fresh thyme leaves

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat your oven to 425°F (220°C). Season the rack of lamb generously with salt and pepper. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes.
2. Transfer the skillet to the preheated oven. Roast the lamb for 15-20 minutes, depending on your desired level of doneness. Let it rest covered loosely with aluminum foil for about 5 minutes.
3. While the lamb is resting, pour out any excess fat from the skillet, leaving about 1 tablespoon (15 ml). Place the skillet over medium heat, add the red wine and beef stock, and scrape up any browned bits from the bottom. Allow the mixture to simmer and reduce by half. Stir in the butter and thyme, and continue to simmer until the sauce thickens slightly.
4. Cut the rack into individual chops, drizzle with the red wine reduction, and serve immediately.

1. Preheat your oven to 425°F (220°C). Season the rack of lamb generously with salt and pepper. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes.
2. Transfer the skillet to the preheated oven. Roast the lamb for 15-20 minutes, depending on your desired level of doneness. Let it rest covered loosely with aluminum foil for about 5 minutes.
3. While the lamb is resting, pour out any excess fat from the skillet, leaving about 1 tablespoon. Place the skillet over medium heat, add the red wine and beef stock, and scrape up any browned bits from the bottom. Allow the mixture to simmer and reduce by half. Stir in the butter and thyme, and continue to simmer until the sauce thickens slightly.
4. Cut the rack into individual chops, drizzle with the red wine reduction, and serve immediately.