Braised Rack of Lamb
Braised Rack of Lamb.
Lamb is such a treat for me, especially when it gets special braising love. We found a gorgeous 8 rib rack at our local wholesale club. We promptly cut it in half. Two meals are better than one when you’re Cooking for Two.
Sharing this relatively ‘Wordless Wednesday’ post for Braised Rack of Lamb, where we used the same method outlined in most of our braising recipes.
While I love a nice medium-rare lamb chop, slow braising is a wonderful way to infuse flavor and extract flavor. Did I mention the glorious gravy this method will yield?
Oh my!
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xo Libby
Braised Rack of Lamb
Ingredients
- 1 rack of lamb trimmed (we purchased an 8 chop rack and cut it in half)
- salt and pepper
- 1 Tbl. canola or other high heat oil
- 1 onion sliced
- 2 carrots sliced
- 2 celery ribs sliced
- 2 shallots peeled
- 3-4 garlic cloves
- 3-4 sprigs fresh herbs like thyme sage and/or rosemary
- 1 bay leaf
- 1 cup red white
- 4-5 cup beef broth
- 2 Tbl. corn starch
Instructions
- Season lamb with salt and pepper.
- Add canola oil to a Dutch oven over medium-high heat. Sear lamb on all sides until deep brown. Remove from pan.
- Add in aromatics such as carrots, onions, celery, garlic, shallot, fresh herbs, bay leaf. Return lamb to pan.
- Add wine and broth to raise liquid level half way up the roast. Bring to a boil.
- Preheat oven to 250 degrees. Cover Dutch oven and place in oven. Braise (simmer gently) for 1 1/2 hours. Adjust temperature up or down slightly to maintain slow burble.
- Remove lamb and vegetables from braising liquid. Return Dutch oven to the stovetop over medium heat. Make a slurry with corn starch and slowly whisk it into the liquid to make gravy.
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8 Comments
James McLaughlin
This is a lovely description and recipe worked out great.
I added even more vegetables to my version and all were eaten.
We also had some roast potatoes and mash.
The gravy was indeed gorgeous.
Yum yum
libby
Thank you so much James. I’m glad you loved this as much as we do….and aaahhh the gravy :)
John
Hundreds of years ago, French cooks discovered that bay leaves were a key ingredient to flavoring meat that was on the verge of spoiling, as bay leaves neutralize gaminess. This was very important as they had no refrigeration. People evolved to be very sensitive to the gamey flavor, so much so that people today refuse to eat anything even remotely gamey.
However, the meat is still okay to eat, and braising is what lets the bay leaf to work it’s magic.
I use this for all sorts of game meat, and it works wonders at insuring domestic harmony.
libby
So interesting John. Bay indeed does the trick! Thanks for the feedback.
Brandon
I’ve used this once before. I forgot that I had done so until today when I was looking for a recipe to braise a lamb rack. It all came back to me when I saw the page again. Such a simple, easy, tasty recipe. You’d have to try really hard to mess this up. Love my Dutch oven and throwing things in there and walking away like a crock pot. Thanks for the recipe!
libby
Thank you so much for the feedback Brandon! Totally agree, the Dutch oven is the way to go!
Glenda T
I tried this receipe with a couple of personal tweaks and it was sooo delicious. My husband
raved about it. The lamb was so tender. I will definitely add this to my recipe arsenal.
libby
Wonderful! Glad you and your husband enjoyed it!