Rack of Lamb

2 – 3 servings

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IngredientsLamb Rack of

  • 1 – 1 ½-1 ¾ lb. French cut lamb rib rack
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon dried basil, crumbled
  • ½ teaspoon dried rosemary, crumbled
  • ¼ teaspoon dried rosemary, crumbled
  • 1 – 1 ½ ounce package classic French demi-glace
  • ¾ cup water
  • 2 tablespoons red wine
  • 2 tablespoons butter
  • ¼ teaspoon dried basil, crumbled


  1. Preheat oven to 375⁰ F.
  2. Arrange meat, bone side down in shallow roasting pan.  In small bowl, combine pepper, ½Lamb Rack of Seperated teaspoon basil; rosemary and thyme; pat mixture over meat.  Cover exposed rib ends with strips of foil.
  3. Roast lamb until meat thermometer registers 145⁰ F for medium-rare 35-50 minutes.
  4. Arrange lamb on platter.  Carve into individuals ribs.  Drizzle part of sauce over lamb; pass remaining sauce.
  5. Variation:  Omit seasoning and demi-glace in above recipe.  Spread 1 tablespoon stone ground mustard over lamb.  In a small bowl, combine ¼ cup unseasoned dry bread crumbs, 2 tablespoons snipped fresh parsley, ½ teaspoon dried rosemary, crumbled, and ¼ teaspoon black pepper.  Pat mixture over uustard.  Roast as directed above.
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