A Showstopping Oven-Roasted Lamb with Red Wine Sauce
This herb-crusted rack of lamb is one of those dishes that walks the line between special-occasion and entirely doable at home. With minimal fuss and maximum flavor, you’ll have a stunning restaurant-worthy dinner that delivers tender, rosy-pink meat, a crisp, golden crust, sweet roasted grapes, and a rich red wine reduction that brings it all together. The dish feels elegant and elevated—but it’s surprisingly simple to pull off at home.
Whether for a holiday feast, a special dinner with friends, or a date night in, this oven-roasted lamb rib roast completely hits the mark!
For more restaurant-worthy lamb dinner ideas, try my rosemary-roasted lamb chops with orange juice, impossibly tender and juicy sous vide lamb chops, or this stunning meltingly tender oven-roasted lamb shoulder next!
Red Wine Sauce
Unlike a pan sauce where you use the drippings from the meat to add flavor (never a bad idea!!), this red wine sauce takes advantage of four simple ingredients and can be made in advance. You’ll need a red wine you love, store-bought or homemade chicken broth, garlic, and fresh herbs. If you don’t have rosemary, thyme, sage, or even tarragon would work well.
Red wines that pair well with lamb and, in particular, the rosemary and garlic herb crust used here: Chianti, Syrah, or Grenache.
If you’re not a wine drinker, try serving the lamb with a bright chermoula or spizy zhoug instead. Yum!
Make The Panko and Goat Cheese Topping
In a small bowl, combine panko, goat cheese, chopped rosemary, garlic, kosher salt, and black pepper. That’s the whole process for making the crust. Simple, right? 🙌🏻
Cooking Time And Temperature For Rack Of Lamb
After the rack of lamb is seared, brush Dijon mustard all over, then firmly press on the goat cheese topping. Transfer the lamb roast to a large pan, then surround it with grapes.
Be sure to let the meat rest before cutting! Tent loosely with foil, then rest for about 10 minutes. The internal temperature will continue to rise a few degrees.
Some of my favorite memories from when our youngest son was little include him chowing down on these lamb chops, one in each hand, so he could enjoy as much lamb as quickly as possible. So yes, they are adult and kid-approved! 💯
Make It A Complete Meal
Serve with crispy rosemary and garlic roasted potatoes and a big green salad. On cooler nights, I love to serve the tender lamb chops (two per person) over a bed of creamy parmesan polenta with simple sautéed asparagus. Easy and so delicious!
In the past, I’ve also served this at Passover. Simply swap panko breadcrumbs with crushed sheets of matzah (or ground pistachios!), then proceed with the recipe as written. A fantastic addition to the seder, especially when paired with homemade matzo ball soup and chopped liver.
Scale This Recipe For More Guests
Roast two racks side-by-side in a larger skillet or on a rimmed baking sheet. Increase grapes and crust mixture proportionally. Just ensure there’s enough space around the racks for even heat circulation.
If you make this recipe, let me know how it turned out—and don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!
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Herb-Crusted Rack of Lamb with Goat Cheese & Roasted Grapes
Ingredients
For lamb
- 1 (~2 lb) rack of lamb
- 2 Tbsp grapeseed oil, or other light oil
- 1 tsp Dijon mustard
For red wine sauce
- 2 cups red wine, such as Cabernet Sauvignon
- 2 cups low-sodium chicken stock
- 3 sprigs fresh rosemary
- 3 cloves garlic, peeled and smashed
For the breadcrumb mixture
- 1 cup panko breadcrumbs
- 4 oz goat cheese, room temperature
- 1 Tbsp fresh rosemary, chopped, plus more for roasting
- 2 Tbsp garlic, minced
- 1 Tbsp Kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 cups red grapes
- flaky sea salt, for serving
Instructions
- Make the red wine sauce. Combine 2 cups red wine, 2 cups chicken stock, 3 sprigs rosemary and3 cloves smashed garlic in a large saucepan. Bring to a boil over high heat, then continue cooking until liquid has reduced to about ¾ – 1 cup, about 25 minutes. Strain sauce, then set aside.
- Bring the lamb to room temperature. About 30 minutes before cooking, remove lamb from refrigerator to come to room temperature. Place on a plate and pat dry with a paper towel.
- Season the lamb on all sides. Preheat oven to 425°F (220°C). Set aside 1 tsp Kosher salt and ½ tsp black pepper, then use remaining salt and pepper to season lamb on all sides.
- Sear the lamb. Heat oil in a large cast iron or heavy bottom skillet. When hot, place lamb meat side down and cook until browned on all sides, about 10 minutes. Remove and let cool slightly.
- Make the goat cheese breadcrumb mixture. Place 1 cup panko breadcrumbs, 4oz goat cheese, 1 Tbsp rosemary, 2 Tbsp garlic, remaining Kosher salt and 1 tsp black pepper in a small bowl. Use a spatula or spoon to combine ingredients until well incorporated.
- Cook the rack of lamb. Use a pastry brush or spoon to spread 1 tsp Dijon mustard evenly on meat. Use hands to press goat cheese-panko mixture firmly on top of rack of lamb. Return lamb to cast iron skillet. Surround lamb with 2 cups of red grapes and a few sprigs of fresh rosemary. Cook for 25 minutes, or until lamb has reached an internal temperature of 120-125°F for medium rare (49-51°C).
- Rest, then cut and serve. Cover loosely with aluminum foil, then allow meat to rest 8-10 minutes. Lamb will continue cooking and internal temperature will rise 5-10 degrees more. When ready, cut into single or double chops and serve with a sprinkle of flaky sea salt, roasted grapes, and red wine sauce.
Notes
- Make-ahead: You can prepare the red wine sauce 1-2 days in advance—just reheat gently before serving. The goat cheese-panko mixture can also be assembled ahead; keep it covered in the ridge until ready to use.
- Store leftover lamb chops in a fridge for 2-3 days. Store the sauce separately for up to 3 days.
- Reheating: Warm the lamb in a 300°F (150°C) oven for about 10 minutes, covered with foil to prevent drying. If you want to re-crisp the crust, pop it under the broiler for 1-2 minutes. Reheat sauce separately and spoon over just before serving.
I made this tonight and it was amazing! I was VERY intimidated by making lamb and it was so easy and delicious. I will definitely be making this again!
SO SO HAPPY TO HEAR!! One of my biggest goals is to make seemingly ‘fancy’ dishes more approachable. I think this one is a showstopper, and I’m thrilled you loved it too!! xo, Ari