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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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roast rack of lamb with roasted grapes and potatoes

Roast Rack of Lamb

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
roast rack of lamb with roasted grapes and potatoes
Print Recipe
5 from 2 votes

Roast Rack of Lamb

Roast rack of lamb is an elegant dinner option when you want to really impress. Panko breadcrumbs, goat cheese, and fresh rosemary create an herb crust that turns golden brown when roasted. Serve with roasted grapes and a red wine reduction.
Prep Time10 mins
Cook Time35 mins
Resting Time10 mins
Total Time55 mins
Course: Dinner
Cuisine: French
Keyword: how long to cook lamb, how to roast lamb, red wine reduction, roast rack of lamb, roasted grapes
Servings: 4 servings
Calories: 382kcal
Author: ari | well seasoned

Ingredients

For red wine sauce

  • 2 cups red wine such as Crestwood Barrel Cabernet Sauvignon (this wine is found exclusively at ALDI)
  • 2 cups low-sodium chicken stock
  • 3 sprigs fresh rosemary
  • 3 cloves garlic crushed

For lamb

  • 1 (~2 lb) Specially Selected Frenched Rack of Lamb
  • 2 Tbsp grapeseed oil or other light oil
  • 1 tsp Dijon mustard
  • 1 cup panko breadcrumbs
  • 4 oz Happy Farms Preferred 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

To make red wine sauce

  • Combine red wine, chicken stock, rosemary and garlic in a large sauce pan. 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.
    red wine and herb sauce in a sauce pan

To cook lamb

  • 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.
  • Preheat oven to 425F. Set aside 1 tsp kosher salt and ½ tsp black pepper, then use remaining salt and pepper to season lamb on all sides.
  • 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.
  • Place panko, goat cheese, rosemary, garlic, remaining kosher salt and black pepper in a small bowl. Use a spatula or spoon to combine ingredients until well incorporated.
    mustard-brushed rack of lamb on a white plate
  • Use a pastry brush or spoon to spread 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 120-125F (for medium rare).
    panko and goat cheese crusted rack of lamb with roasted grapes
  • 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.
    panko crusted rack of lamb with roast potatoes and grapes

Notes

Red wine sauce can be made 2 days in advance and reheated right before serving.

Nutrition

Serving: 2lamb chops | Calories: 382kcal | Carbohydrates: 32g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 2016mg | Potassium: 453mg | Fiber: 2g | Sugar: 14g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg