Lamb Cabernet Sauce Recipes

AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE

Amazing Simple Rack of Lamb With Cabernet Sauce image

This is a recipe that I have been working on/perfecting for some time. Inspired by the Rack of Lamb at Outback. I found a seasoning recipe online a few years ago that was similar to mine. The most laborious part is mixing the seasonings. The seasoning is incredible, great for any meat really. The Cabernet sauce is a variation the outback one and is great too. I served this recently with mashed red potatoes. Sometimes I'll do 1 teaspoon kosher salt and 1/2 teaspoon granulated salt, to make the saltiness more uniform.

Provided by Hobotronics

Categories Lamb/Sheep

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 tablespoons butter
2 teaspoons all-purpose flour
1/2 cup cabernet sauvignon wine
2/3 cup beef broth
2 tablespoons water
3 teaspoons Dijon mustard
2 teaspoons minced parsley
2 lamb racks
1 tablespoon olive oil

Steps:

Heat oven to 425.
Mix together seasoning ingredients in a bowl.
Heat Olive Oil in large skillet to medium.
If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!

OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE

Outback Steakhouse Rack of Lamb Cabernet Sauce image

Make and share this Outback Steakhouse Rack of Lamb Cabernet Sauce recipe from Food.com.

Provided by TxGriffLover

Categories Sauces

Time 30m

Yield 7 Cups

Number Of Ingredients 7

Ingredients

1 1/3 cups cabernet sauvignon wine
1/4 cup butter
2 1/2 tablespoons flour
1/4 cup fresh parsley
6 cups au jus sauce (The drippings from roasting beef or lamb)
2 tablespoons lamb seasoning
1 tablespoon garlic powder

Steps:

In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.

ROAST RACK OF LAMB WITH HERB SAUCE

Roast Rack of Lamb with Herb Sauce image

The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings (1-3/4 cups sauce).

Number Of Ingredients 18

Ingredients

1/4 cup minced fresh rosemary
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons salt
2 racks of lamb (1-1/2 pounds each)
1 tablespoon olive oil
SAUCE:
3/4 cup fresh parsley leaves
2/3 cup fresh basil leaves
1/3 cup each fresh cilantro leaves, mint leaves, oregano leaves and thyme leaves
1/3 cup coarsely chopped fresh chives
1/3 cup chopped shallots
2 garlic cloves, crushed
3 tablespoons grated lemon zest
1/2 cup lemon juice
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

Steps:

Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

Nutrition Facts :

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2013-12-07 Directions. Preheat the oven to 425°. Season the lamb racks all over with coarse salt and pepper. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 …
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Preheat the oven to 425°. Season the lamb racks all over with coarse salt and pepper. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Cook the racks over moderately high heat until well browned, about 4 minutes. Turn the racks and brown the other side, about 3 minutes longer.
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