Seared Rack of Lamb with Rosemary Cabernet Sauce


Seared Rack of Lamb with Rosemary Cabernet Sauce

Tender Rack of Lamb with Savory Rosemary- Cabernet Sauce
Paired with Oakville Cabernet


Serves 2-4

1 (2 ½ -3 pound) frenched rack of American lamb
Kosher salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
5 cloves garlic smashed

Red Wine Sauce
Yields about 1 cup
¼ cup finely chopped onion
2 tablespoons olive oil
1 cup Davis Estates cabernet sauvignon
2 teaspoons minced fresh rosemary, divided in half
1 teaspoon chopped fresh chives
½ teaspoon minced fresh thyme
1 cup low sodium beef stock
2 ounces veal demi-glace (optional)
2 tablespoons unsalted butter
Salt and black pepper to taste

Carrot Puree
Makes about 1 cup
1-pound carrots, halved lengthwise and cut into 1/2-inch pieces
1 garlic clove
1 cup low-sodium chicken broth
½ teaspoon salt
¼ cup heavy cream
2 teaspoons unsalted butter


Heat oven to 450˚.

Season lamb with salt and pepper. Heat oil in a 12″ cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.  Add garlic to skillet and transfer to oven.

Roast until an instant-read thermometer inserted into center of the meat reads 130˚ for medium rare, about 10 minutes.

Allow to rest for 5 minutes before slicing.

Red Wine Sauce

In a medium saucepan over medium heat, add olive oil and onions. Cook, stirring, for 3 to 4 minutes, until the onions are tender. Add the wine, 1 teaspoon of rosemary, chives, and thyme, and boil until the wine has reduced to about ⅓ cup. Add the beef stock and continue to cook over medium heat until reduced to about ¾ cup. Add in remaining 1 teaspoon of rosemary and the veal demi-glace, heat for 1 minute then add butter and stir.

Taste and season with salt and pepper.

Carrot Puree

Simmer carrots, garlic, broth, and salt in a 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Drain and purée mixture with cream and butter in a food processor until smooth.

For an added pop of color, Chef Caldwell recommends roasting brussels sprouts and finishing the plate with them.

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Courtesy of Mark Caldwell, Executive Chef Davis Estates