Oven Roasted Lamb with Red Wine Reduction Sauce

Lamb Rack Duos with Tangy Wine Sauce

Oven Roasted Lamb with Red Wine Reduction Sauce
One thing I am realizing about being health conscious and avoiding calories from our diet, I make very less meat at home. In-fact. I apparently posted just 5 or 6 meat recipes on ChefDeHome. It has always been about green salads, chicken and filling soups and all… But when I was going through my list of recipes which I wish to try, this lamb recipe jumped out at me, also my love for wine based sauces just compelled me hard enough to give my husband some break from eating salads and chicken ;)

So, can you guess my two big sells on this recipe? Well, the first being my husband: He likes eating lamb, nay, loves eating lamb, in-fact adores it and I have to admit that I don’t let him eat it very often. The second was that this rack of lamb was entirely in the kitchen and I had this recipe in mind for a long time.

About my husband’s love for lamb, it is like appreciating taste of something so much, he’d even enjoy it plainly, just salt and pepper on a grill. That’s love, right?Actually, lamb meat does not need much smothering or shmearing, it does taste amazing with just salt and pepper.

For this recipe, I trimmed extra fat from lamb rack and cut it in duos. Cooking Lambs duos (two chops attached) keeps the meat moist and looks good on plate too.

Pairing Ideas:

Pasta in Vodka Cream Sauce Curried Israeli Couscous Lemon Rice

Oven Roasted Lamb with Red Wine Reduction Sauce

Oven Roasted Lamb with Red Wine Reduction Sauce
Total Time: Prep Time: Cook Time: Cuisine: American ()
Serves: 2



  • 1. Sear the Lamb - Heat oil in a heavy bottom pan. Sprinkle good 1 tsp salt and black pepper on each side of lamb rack duos, add to pan and cook for about 2 minutes on each side to brown. Additional Notes: Don't discard the brown bits collected at the bottom of pan, this is the base for our sauce.
  • 2. Carefully place lamb racks in a preheated 425 degree F oven on a sheet lined with cooking rack. Let them cook for about 10-12 minutes, which will be medium to done. If you like medium rare, it just needs 5-6 minutes.
  • 3. Make the sauce - While the lamb is in oven, in the same pan in which we just brown lamb, add wine, 1/2 tsp salt and 1/4 tsp pepper and scrap the brown bits from bottom of pan to help it mix with wine. Let it simmer at medium heat for 8-10 minutes till it reduces to half cup or even lesser. Add 1 tbsp heavy cream, cook for 1 minutes and remove from heat. Additional Notes: I have used Cabernet Sauvignon leftover from last night dinner for sauce, you can use any good or cooking quality wine you have available. The original red wine reduction sauce requires simmering the wine till get to molasses like consistency, but for roasted lamb, I prefer little loose sauce. Also, addition of cream at the end really balance out the tang of reduced wine.
  • 4. Thats it. By this time lamb will be ready too. Take it out and let it rest for 5-10 minutes,. Serve drizzled with wine reduction sauce and enjoy!!!
Savita's Notes:
What should I say about wine sauce? It fascinates me always; I keep trying wine sauces for desserts or meats though I don’t always get chance to click photos of everything we eat.

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2 Responses

  1. @Vani, that is my another version of pasta in Vodka Cream Sauce. I posted recipe last year.
  2. Roasted lamb is always welcome in my home. I see a beautiful plate of pasta in the party too! Tell me about that, Savita.