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?
All my best,
Braised Rack of Lamb
- 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
- 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.