Texas Roasted Rack of Lamb - Rombauer Vineyards

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Texas Roasted Rack of Lamb

Prep Time:

20 Minutes

Cook Time:

25 Minutes

Total Time:

60 Minutes

Pairs well with...


For lamb
2 (8-rib) racks of lamb, frenched
1½ teaspoons salt
¾ teaspoon black pepper
1 teaspoon vegetable oil

For herb coating
½ head new garlic or 3 large regular garlic cloves, minced
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoons extra-virgin olive oil

Optional – For Red Wine Sauce
1 tsp olive oil
1 clove garlic, chopped
1/2 tsp cornstarch
1/2 cup red wine (Cabernet Sauvignon or Merlot works well)
1/2 cup beef stock
2 Tbsp butter
1 tsp rosemary, chopped
Salt & pepper

1Step 1

  • Trim and clean the lamb if your butcher hasn’t already done so. Remove or peel back membrane on meat side before cooking, leave rack whole.
  • Combine ingredients for herb coating and rub onto the exterior of the lamb.

2Step 2

  • Set pellet grill temperature to 500 degrees Fahrenheit and preheat for 15 minutes.
  • Place the rack of lamb directly on the grill grate bone side down and cook for 25 minutes or until the internal temperature reaches 145 degrees for medium.

3Step 3

  • While the lamb is roasting, make the red wine sauce.
    • In a medium saucepan, heat the olive oil over medium-high heat.
    • Add the garlic and brown slightly, approximately 1 minute.
    • Add in the cornstarch and stir until the garlic is coated.
    • Pour in the wine and beef stock.
    • Allow the mixture to reduce by half, approximately 5-7 minutes.
    • Stir in the butter and rosemary and season with salt and pepper to taste.
    • Keep warm over low heat until the lamb is ready to serve.

4Step 4

  • Remove Lamb from the grill and let rest 5 to 10 minutes for slicing and serving.
  • Enjoy with favorite glass of red wine!

Pairs well with...

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