Go Back
–+ servings
rack of lamb roasted

Herb-Crusted Roast Rack of Lamb with Red Label Wine Reduction Sauce

Jerk Tavern
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.
No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Appetizer, lunch, Main Course
Cuisine Caribbean, Jamaican, Jewish
Servings 4
Calories 680 kcal

Ingredients
  

For the Herb-Crusted Rack of Lamb:

  • 1 rack of lamb (8 ribs, frenched)
  • 1 tbsp dried oregano
  • 1 tbsp italian herbs
  • 2 tbsp dried thyme
  • 3 tsp black pepper
  • 1 tsp salt
  • 1 tbsp jerk seasoning
  • 1 tsp smoked paprika
  • 1 tbsp adobo
  • 1 tbsp complete seasonings
  • ½ tsp onion powder
  • ½ tsp garlic powder

Season the Oil:

  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 stem fresh rosemary
  • 3 stems fresh thyme
  • 5 whole pimento (allspice),
  • 3 cloves garlic , whole
  • 1 whole scotch bonnet pepper (optional)

For the Red Label Wine Reduction Sauce:

  • ½ cup Red Label wine Taylor port wine or any sweet red wine
  • 2 cloves garlic , minced
  • 1 tsp dried Italian herbs
  • 1 tsp fresh rosemary , chopped
  • ½ tsp black pepper
  • ½ tsp salt

Instructions
 

Step 1: Season and Marinate the Lamb

  • Combine the seasoning mix in a bowl. Add Italian herbs, oregano, adobo, complete seasoning, 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.

Step 2: Sear the Lamb

  • Heat olive oil and butter in a cast-iron pan over medium-high heat.
  • Add pimento, rosemary, thyme, garlic and scotch bonnet to the oil. Let the flavors infuse for 60 seconds.
  • Sear the lamb rack fat-side down for 2-3 minutes until a deep golden crust forms.
  • Flip and sear the other side for another 2 minutes and on the sides.

Step 3: Roast the Lamb

  • Preheat oven to 350°F (176°C).
  • Transfer the lamb to a roasting pan and roast for 40-45 minutes.
  • Remove from the oven and let it rest for 10 minutes before slicing.

Step 4: Make the Red Label Wine Reduction Sauce

  • In a saucepan, combine Red Label wine, minced garlic, Italian herbs, rosemary, salt, and black pepper.
  • Simmer over medium heat until the liquid reduces by half and thickens slightly (about 8-10 minutes).
  • Drizzle over the lamb just before serving.

Video

Nutrition

Serving: 4gCalories: 680kcalCarbohydrates: 10gProtein: 21gFat: 60gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 120mgSodium: 1191mgPotassium: 506mgFiber: 4gSugar: 1gVitamin A: 1403IUVitamin C: 20mgCalcium: 148mgIron: 7mg
Keyword Best herbs for seasoning rack of lamb, Best lamb seasoning, feast of unleavned bread recipe, Herb-crusted rack of lamb, How to cook rack of lamb, How to make a crispy herb crust for lamb, Jamaican lamb recipe, lamb recipes, Oven-roasted lamb recipe, passover lamb recipe, passover lamb recipes, passover recipes, Rack of lamb with wine sauce, Red Label wine sauce, Red wine sauce for lamb rack, Roast rack of lamb recipe
Tried this recipe?Let us know how it was!
QR Code linking back to recipe