Irish Rack of Lamb

Total Time:
25 min
5 min
20 min

1 serving

  • 1 tablespoon pure olive oil
  • 1 teaspoon minced garlic
  • 1 small branch rosemary
  • 1/4 lemon, cut into a wedge
  • 2 ounces Irish whiskey
  • 1 pinch kosher salt
  • 1 pinch cracked black pepper
  • 3 ounces demi-glace (reduction of red wine, vegetables, and veal bones)
  • 1 ounce brown gravy
  • 1 tablespoon butter
  • 1 (6-chop) rack of lamb
  • To make Irish Whiskey Rack Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm.

  • Clean rack thoroughly (remove all silver skin). Season lightly with salt and pepper.

  • Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in oven, if you prefer well done.

  • When presenting, cut the lamb into 2 pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.

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