Rosemary and Garlic Rack of Lamb
John and I love rack of lamb almost as much as pork!! This recipe is delicious and it is easy to prepare. Enjoy!
1 Rack of Lamb
coarse salt & freshly ground pepper
2 Tbsp. extra-virgin olive oil
10 oz. frozen pearl onions, thawed, drained, and patted dry
2 Tbsp. minced garlic (from 4-5 cloves)
3 sprigs rosemary
2 Tbsp. tomato paste
1/2 cup dry red wine, such as Cabernet Sauvignon
1 1/2 cups low-sodium chicken broth
Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to plate.
Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth.
Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.
Serve with mashed potatoes