Rack of Lamb with Red Bell Pepper Butter Sauce
User Reviews
5.0
57 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
770 kcal
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Course
Main Course
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Cuisine
American
Rack of Lamb with Red Bell Pepper Butter Sauce
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A lamb dish with a sauce that's worthy of special occasions like Valentine's Day, birthdays and anniversaries.
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Ingredients
For the Lamb:
- 1 rack lamb (about 2 lbs)
- 1 tsp kosher salt (to lightly coat the rack)
- ⅓ cup extra virgin olive oil
- ⅓ cup white wine
- 3 cloves garlic (chopped, optional)
- 2 sprigs fresh Rosemary
For the Red Bell Pepper Butter Sauce:
- 1 ½ Tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- 1 large red pepper (diced)
- 1 cup chicken stock
- ¾ cup heavy cream
- ¼ stick butter
- ⅛ tsp salt (to taste)
- ⅛ tsp white pepper (to taste)
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Instructions
A day before serving this rack of lamb:
- Salt and marinate the lamb by soaking the rack of lamb in a large bowl of water for half an hour. Drain, then sprinkle with a light coating of Kosher salt. Let drain on rack for about 45 minutes then rinse off the salt
- Marinate lamb with the extra virgin olive oil and white wine, cloves of minced garlic, and fresh rosemary sprigs; turn after 12 hours
The following day:
- Preheat the barbecue, oven or air fryer.
- Meanwhile, prepare the red bell pepper sauce by putting the extra virgin olive oil in a frying pan over medium high heat, then add the garlic and diced red pepper.
- Sauté for about 5 minutes, then add the chicken stock and continue to cook until the liquid is reduced by half.
- Next, add the heavy cream and reduce while cooking over low heat. When it begins to have a light, creamy consistency, add the butter and salt and pepper to taste.
- Remove from heat and blend to a very smooth sauce with an immersion blender (put in a jar) or a blender or food processor. (I have a VitaMix and did not need to strain the sauce, but if you have little pieces of red pepper in the sauce, strain it through a fine mesh strainer.)
Cook the lamb on the grill to your liking:
- Or you can roast it in the oven or air fryer. I cooked mine at 350 degrees F for about 15 minutes.
- Let the lamb rest for about 10 minutes covered with a piece of aluminum foil, then slice the rack of lamb.
- Serve with the red bell pepper butter sauce and your choice of sides.
- You can serve the lamb as you prefer, but I tied 3 together with a sprig of rosemary which is so easy to do, but adds so much to the presentation.
Notes
- Always use a meat thermometer to check the internal temperature of the meat. Lamb should be 145 degrees F (at minimum).
Nutrition Information
Show Details
Serving
2 chops
Calories
770kcal
(39%)
Carbohydrates
8g
(3%)
Protein
16g
(32%)
Fat
74g
(114%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
6g
Monounsaturated Fat
35g
Trans Fat
0.2g
Cholesterol
130mg
(43%)
Sodium
847mg
(35%)
Potassium
381mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2120IU
(42%)
Vitamin C
54mg
(60%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Serving | 2 chops | |
| Calories | 770kcal | 39% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 74g | 114% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 130mg | 43% |
| Sodium | 847mg | 35% |
| Potassium | 381mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2120IU | 42% |
| Vitamin C | 54mg | 60% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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