Citrus Herb Rack of Lamb with Red Wine Cranberry Sauce

Servings: 4 | Prep: 15 min. | Cook: 35 min.

Recipe provided by American Lamb Board and created by Homemade.

Directions

Make the Cranberry Red Wine Sauce

1. First, combine the cranberries, dark brown sugar, red wine, water, honey, and salt in a medium saucepan.
2. Bring the mixture to a boil.
3. Then, reduce the heat and simmer for 20–30 minutes.
4. Stir occasionally until the cranberry sauce has thickened.
5. Finally, stir in the black pepper.
6. Transfer the sauce to a heatproof container and refrigerate if not using immediately.

Marinate the Lamb

1. First, zest the orange and lemon.
2. Sprinkle the rack of American Lamb with the citrus zest, chopped rosemary, salt, and black pepper.
3. Next, rub the seasonings into the meat and place the rack in a large zip-top bag or airtight container.
4. Add the olive oil, orange juice, and lemon juice.
5. Then, press out as much air as possible and seal the bag.
6. Refrigerate overnight or for at least 2–3 hours.

Roast the Rack of Lamb

1. When ready to cook, preheat the oven to 450°F.
2. Place the rack of lamb on a lined, rimmed baking sheet.
4. Next, slice the butter and arrange the slices over the rack.

Roast for 15 minutes.

5. Then, flip the rack and roast for approximately another 10 minutes, or until the center reaches about 125°F.
6. Remove the lamb from the oven and tent it with foil.
7. Finally, let it rest for about 10 minutes, ensuring the lamb reaches 145°F after resting.

Slice and Serve

1. Once rested, slice the rack of lamb into individual chops.
2. Next, serve the lamb with the red wine cranberry sauce.
3. If desired, finish with a fresh lemon or orange slice.