Rosemary Rack of Lamb with Red Wine Sauce

From historical times, roasted lamb has been a traditional delicacy for ushering in the spring season. Roasted lamb is also the most savoured meat item in Easter dinner.

Roasted rack of lamb is highly popular lamb recipe for this Easter. We have a delicious rack of lamb recipe with red wine sauce.  To feed two, you will need:

1 full rack of lamb; olive oil

2 tablespoons of chopped rosemary

2 tablespoons of chopped thyme

salt; pepper;

a cup of red wine

3 chopped garlic cloves

1 tablespoon of butter.

Directions:

1. First check whether the butcher has removed the chine bone from the rack. Next, trim excess fat from the rack without overdoing it.

2. Apply olive oil lightly on the rack. Next sprinkle half the quantity of rosemary, thyme, salt and pepper on both sides of the rack.

3. With a grate at the bottom, place the rack on your roasting pan and then put it into a pre-heated oven at 375 degree. Continue to cook when a thermometer placed at the dead centre of the meat shows readings of 125 degrees for rare; 130 for medium rare; and 135 for medium.

4. After cooking, allow the roast to rest for a while on a serving plate covered with an aluminium foil. Let the meat re-absorb the juices and the foil keep it warm.

To prepare the sauce:

1. Pour wine on the roasting pan and bring it to boil.

2. Add the other half of rosemary, thyme, garlic, salt and pepper.

3. When the quantity of the sauce reduces to half, add butter.

4. Prepare individual chops from the roasted mass and serve hot after spreading sauce over them.

To make the dish even more delicious, you can substitute homemade beef or veal stock for the wine. A composition of stock and wine would be the best bet.