Roasted Rack of Lamb Recipe

Wood Roasted Rack of Lamb
About: This New Zealand rack of lamb is "double cut", and frenched for a beautiful presentation. It is served on top of a minted walnut pesto and merlot demi-glaze. This dish pairs perfectly with merlot---of course. You can also have single cut chops and serve them "lolli-pop" style with different dipping sauces for parties. Frenching a rack of lamb can take some time and be a little difficult for the untrained. Buy them Frenched by a butcher for an easier time. Marinating them overnight in olive oil and rosemary will add another layer of flavor to this dish.

Recipe Info

Restaurant: Spark Woodfire Grill - Huntington Beach | Los Angeles

Servings: 4
Prep Time: 8 hour(s)
Cuisine: American
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (85)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (5)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (3)
Vegetarian: No


Roasted Rack of Lamb

Preheat the oven to 450 degrees. Prepare to french the racks (unless they were purchased at a butcher pre-frenched). use a sharp knife to cut the meat and fat away from end of the chop so that part of the bone is exposed.  Once the rack is frenched, heat a roasting pan over medium heat until it is very hot.   Brush olive oil on both sides of the racks and sear them for 3-4 minutes on both sides until browned.  Remove from the pan and season liberally with salt and pepper on both sides.  Cover the end of the bones with tin foil to prevent them from burning.  Then, with the meat side up, roast the rack in the oven until medium rare.      

Roasted Rack of Lamb Note:

The lamb racks can also be purchased from your butcher pre-frenched.  If you go to the butcher,  ask him to remove the chine bone, which is a section of the backbone.  This will make it easier to cut the rack into individual chops. 

Merlot Demi Glace

Roast the veal bones in a single layer on a sheet pan at 275 degrees for 2 1/2 hours until well browned. Mix the tomato paste with some water and "paint" this mixture onto the bones. Return the bones to oven and continue roasting until well browned. Place the celery, onions, and carrots on a second sheet pan and roast them until very well browned. When the bones are done roasting, carefully pour off the excess fat. In a large stock pot, combine the cold water, chicken stock, roasted vegetables, bones, thyme and bay leaf. Bring the pot to a rolling boil, then immediately lower to a slow simmer. Simmer this for no less than 6 hours. In a large mesh strainer, place the cracked black pepper and strain the stock over the pepper. Then strain it again through a fine mesh strainer.

Heat the resulting 18 cups of veal stock over medium heat. Add merlot, and simmer, skimming the stock continuously, until liquid is reduced by half. Strain one more time through a fine mesh strainer. Refrigerate.

Toasted Walnut & Mint Pesto

Toast walnuts at 350 degrees until lightly browned and let cool.  Wash the mint leaves and dicard any stems.  When the walnuts are fully cooled, combine them with the mint, garlic and salt in a food processor.  Add the oil in a slow stream and blend until smooth.  Refrigerate. 


7.5 lb. veal bones 2 racks of lamb 2 1/2 oz. toasted walnut 4 Tbsp. olive oil 1 oz. tomato paste 1 1/2 oz. fresh mint leaves 12 C. cold water 4 Tbsp. kosher salt 3/4 oz. garlic cloves 6 C. chicken stock 4 Tbsp. black pepper 1/4 tsp. kosher salt 8 fl. oz. extra virgin olive oil 4 oz. celery-diced 8 oz. onion -diced 4 oz. carrot-diced 1 Tbsp. thyme sprigs 1 each bay leaf 1 Tbsp. cracked black pepper 4 fl. oz. merlot


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