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Braised Rack of Lamb

Libby with Lemony Thyme
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2

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.