Rack of lamb with red wine & rosemary

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Serves 2


  • 2 racks of lamb, with 3-4 bones (either French trimmed with the bones showing or with the fat over the bones.)
  • 1/2 teaspoon rapeseed oil
  • Salt and pepper
  • 2 cloves garlic, peeled
  • 2 sprigs rosemary
  • 200ml red wine
  • 1 1/2 tablespoons redcurrant jelly
  • 1 pinch vegetable bouillon or 1/4 stock cube


You will need a large frying pan and a roasting tray.


Prep time: 5 minutes
Cooking time: 15-20 minutes
Total time: 20-25 minutes

Rack of lamb with red wine & rosemary

I forget how succulent a rack of lamb is. When cooked right (which you will be able to do), the flesh is incredibly tender and the fat crisps up to leave a salty crunch. The sweet wine sauce in this recipe is just what is needed to cut through the natural fat. A rack of a lamb is expensive, but not to be saved for a special occasion. This is equally delicious on a Tuesday night as it is on a weekend. A total treat.


Preheat the oven to 190/375/gas 5.

If the fat is still on the bones, using a sharp knife, score the fat to make small diamond shapes. If it has been French trimmed then ignore this stage.

Drizzle oil over the lamb and season well with salt and pepper. Using your hands, massage the oil and seasoning in to the meat. Heat a large frying pan over a high heat and sear all sides of the lamb, until nicely browned.

Remove the lamb to the roasting tray and place in the oven for 15-20 minutes, depending on the size of your racks of lamb.

Meanwhile, make the sauce by returning the used frying pan to a high heat. Add the whole garlic cloves and stir for 2 minutes. Add the sprigs of rosemary and the wine, bring it to the boil, and let it reduce for 3 minutes. Add the redcurrant jelly and vegetable bouillon and stir to help it dissolve. Bring back to the boil and reduce until it thickens to a light syrup consistency. Taste and season as necessary.

To tell when the lamb is cooked, pinch your thumb and index finger together on either end of the rack. It should have some bounce but not be fleshy. This will be enough for medium. Lamb is not eaten rare. If you would like it more well done, continue cooking it until the end are firm.

Remove from the oven, cover with foil, and leave to rest for 10 minutes. Add the juices from the pan to the sauce and stir.

Using a sharp carving knife, cut through between each rack and serve with plenty of sauce.



I like to serve a substantial meat like a rack of lamb with herby Puy lentils but it will be equally delicious with a sweet potato mash, quinoa salad or dauphinoise.”

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