Rosemary and Garlic Rack of Lamb

  • Author: Marina's Kitchen
  • Prep Time: 25
  • Total Time: 35


John and I love rack of lamb almost as much as pork!!  This recipe is delicious and it is easy to prepare.  Enjoy!



  • 1 Rack of Lamb
  • coarse salt & freshly ground pepper
  • 2 Tbsp. extra-virgin olive oil
  • 10 oz. frozen pearl onions, thawed, drained, and patted dry
  • 2 Tbsp. minced garlic (from 45 cloves)
  • 3 sprigs rosemary
  • 2 Tbsp. tomato paste
  • 1/2 cup dry red wine, such as Cabernet Sauvignon
  • 1 1/2 cups low-sodium chicken broth
  • mashed potatoes, for serving


  1. Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to plate.
  2. Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth.
  3. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.


  • Serving Size: 4

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