This is a dish that my wife made for us on Valentine's Day one year. It was the best lamb that I've ever tasted. I added the red wine reduction for even more awesomeness! I serve with roasted Brussels sprouts.


Recipe Summary

20 mins
55 mins
1 hr 15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Red Wine Reduction:
White Bean Puree:
Rack of Lamb:


Instructions Checklist
  • Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.

  • At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.

  • Preheat the oven to 450 degrees F (230 degrees C).

  • Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.

  • Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.

  • Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.

  • Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.

Nutrition Facts

695 calories; protein 27.1g; carbohydrates 24.1g; fat 46.8g; cholesterol 123.8mg; sodium 520.2mg. Full Nutrition