Herb-Crusted Rack of Lamb Recipe with Red Label Sauce

A Herb-Crusted Roast Rack of Lamb is a stunning dish. It offers tenderness and bold flavors. Plus, it has a rich Red Label Wine Reduction Sauce for a luxurious touch. This dish offers a great mix of savory herbs, deep caramelization, and tangy richness. It’s great for special occasions, holiday dinners like Passover and the Feast of Unleavened Bread, or fancy meals at home.

This step-by-step guide will walk you through:

• How to season and marinate your rack of lamb
• The perfect searing technique for deep flavor
• Roasting tips for a juicy, tender finish
• Crafting a silky Red Label Wine Reduction Sauce
• Serving suggestions to elevate your dish

Why This Recipe Stands Out

This dish is perfect for lamb lovers and anyone looking to impress guests. Here’s why:

• Jamaican-Inspired Seasoning – We mix fresh herbs, pimento, garlic, Italian and jerk for a tasty Caribbean flavor.
• Crispy Herb Crust – The crust locks in juices while adding a delightful crunch.
• Searing in Infused Oil – Cooking the lamb in an aromatic blend of rosemary, thyme, garlic, scotch bonnet and pimento creates a deep, layered flavor.
• Red Label Wine Reduction – This sauce enhances the dish with a luscious, tangy finish.

Let’s dive into the recipe!

Ingredients For the Herb-Crusted Rack of Lamb:

For the Herb-Crusted Rack of Lamb:

• Rack of Lamb – The star of the dish, providing a tender, juicy, and flavorful meat base.
• Olive Oil – Helps sear the lamb to develop a rich crust and adds moisture.
• Unsalted Butter – Enhances the flavor and creates a silky texture during searing.
• Pimento (Allspice), Crushed – Brings warm, aromatic notes that enhance the lamb’s richness.
• Garlic, Minced – Infuses the lamb with deep, savory flavor.
• Fresh Rosemary, Chopped – Adds a piney, earthy note that complements the meat’s natural taste.
• Fresh Thyme, Chopped – Balances the seasoning with a subtle, lemony herbaceousness.
• Black Pepper – Enhances the natural flavors and adds mild heat.
• Dried Italian Herbs – Provides a medley of flavors, including oregano, basil, and thyme.
• Salt – Essential for seasoning, drawing out and intensifying flavors.
• Paprika – Adds a hint of smokiness and enhances the color of the crust.
• Onion Powder – Provides a mild sweetness and depth of flavor.

For the Red Label Wine Reduction Sauce:

• Red Label Wine – Adds sweetness, depth, and acidity to balance the dish.
• Garlic, Minced – Enhances the richness and complexity of the sauce.
• Dried Italian Herbs – Provides a medley of flavors, including oregano, basil, and thyme.
• Black Pepper – Gives the sauce a slight bite to balance the sweetness.
• Salt – Brings out the flavors and prevents the sauce from being overly sweet.

How to Make Herb-Crusted Rack of Lamb

Season and Marinate the Lamb

• Mix the seasoning. In a bowl, mix together Italian herbs, oregano, adobo, and complete seasoning. Then add garlic powder, dried thyme, black pepper, salt, paprika, and onion powder.
• Coat the lamb rack generously with the mixture, ensuring even coverage( GET UNDER ANY SKIN).
• Marinate for at least 2 hours or overnight for deeper flavor.

Sear the Lamb

• Heat olive oil and butter in a cast-iron pan over medium-high heat.
• Add crushed pimento, rosemary, thyme, garlic and scotch bonnet to the oil. Let the flavors infuse for 30 seconds.
• Sear the lamb rack fat-side down for 2-3 minutes until a deep golden crust forms.
• 4. Flip and sear the other side for another 2 minutes.

Roast the Lamb

• Preheat oven to 350°F (200°C).
• Transfer the lamb to a roasting pan and roast for 45 minutes.
• 3. Remove from the oven and let it rest for 10 minutes before slicing.

Make the Red Label Wine Reduction Sauce

• In a saucepan, mix Red Label wine with minced garlic, Italian herbs, rosemary, salt, and black pepper.
• Simmer on medium heat until the liquid reduces by half and thickens. This should take about 8 to 10 minutes.
• Drizzle over the lamb just before serving.

Rack of Lamb Serving Suggestions

Pair your Herb-Crusted Roast Rack of Lamb with these delicious sides:

• Unleavened Bread– Perfect for feast days like Passover and feast of unleavened bread.
• Garlic Mashed Potatoes – Creamy and buttery to balance the rich flavors.
• Mashed Pumpkin – Healthier option creamy pumpkin.
• Jamaican Rice and Peas – For an authentic Caribbean touch.
• Steamed Cabbage – A smooth and comforting base for the lamb.

Pro Tips for the Perfect Rack of Lamb

• Marinate Overnight: The longer the lamb absorbs the flavors, the better.
• Use a Meat Thermometer: For perfect doneness:
  • Medium-Rare: 130°F
  • Medium: 140°F
  • Well-Done: 155°F
• Rest Before Slicing: Letting the lamb rest preserves juiciness.
• Double-Reduce the Sauce: For a thicker glaze, let the wine sauce reduce further.

Frequently Asked Questions

How do I know when my rack of lamb is done?

Use a meat thermometer! Aim for 130°F (medium-rare) or 140°F (medium) 155°F well-done.

Can I use another wine instead of Red Label?

Yes! A semi-sweet red wine works best, but Red Label gives a distinct Jamaican twist.

Can I make this dish ahead of time?

Yes! Sear and crust the lamb, then refrigerate. Roast just before serving.

What can I use instead of breadcrumbs for the crust?

Try crushed almonds, pecans, or panko for extra crunch.

What temperature do you cook a lamb rack in the oven? 

A rack of lamb is best cooked at 400°F (200°C) to ensure a golden crust while keeping the inside tender and juicy.

What temperature do you cook lamb in the oven? 

The ideal cooking temperature for lamb depends on the cut. Roasts and racks are typically cooked at 375°F to 400°F (190°C to 200°C), while chops can be cooked at 375°F (190°C).

How long should I cook lamb chops in the oven?

Cook lamb chops at 375°F (190°C) for 30-45 minutes depending on size. The exact time depends on how thick they are and how well-done you want them.

What temperature do you remove the rack of lamb?

For the best results, take the rack of lamb out of the oven at 125°F to 130°F (52°C to 54°C) for medium-rare. For medium, remove it at 135°F to 140°F (57°C to 60°C). If you prefer well-done lamb, remove it at 150°F to 155°F (65°C to 68°C). Let it rest for 10 minutes before slicing to retain juiciness.

Conclusion

This Herb-Crusted Roast Rack of Lamb with Red Label Wine Reduction Sauce is a fancy dish. It mixes Jamaican flavors with classic style. This recipe is perfect for a romantic dinner, holiday feast, or special gathering. It boasts bold flavors, a crispy crust, and a rich, tangy sauce that will impress everyone.

Give it a try and let us know how it turns out in the comments below! Don’t forget to share this recipe with friends and family who love gourmet meals with a Caribbean twist. Enjoy!

If you loved this recipe, check out more at Jerk Tavern!

More Lamb Recipes You’ll Love

• Jerk Lamb Chops
• Roasted Lamb Leg
• Lamb Meatballs & Spaghetti

“So, if anyone is in Christ, they are a new creation. The old has gone, and everything is new now.”” II Corinthians 5:17 NKJV

Wisdom

When the Holy Spirit enters into your life, you must be born again. We no longer are children walking in darkness.

We must walk in light. Change and renew our minds from being carnal to spiritual. Start to focus on the things of God and focus less on the things of the world.   From serving ourselves and darkness to serving the true and living God in spirit and in truth.

The eye is the lamp of the body so we must focus on things of the Light. Jesus is the way, the truth, and the life.

He is the light that came into the world. If we stay in his word, pray, and seek him daily, we will see the Holy Spirit renew us.

The things we used to say and do we won’t do anymore. We will truly become his Sons and daughters once we are filled and led by his spirit.

For we must walk by faith and not by sight to become Children of light in this world of darkness.

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