Lamb Cabernet Sauce Food

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AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE



Amazing Simple Rack of Lamb With Cabernet Sauce image

This is a recipe that I have been working on/perfecting for some time. Inspired by the Rack of Lamb at Outback. I found a seasoning recipe online a few years ago that was similar to mine. The most laborious part is mixing the seasonings. The seasoning is incredible, great for any meat really. The Cabernet sauce is a variation the outback one and is great too. I served this recently with mashed red potatoes. Sometimes I'll do 1 teaspoon kosher salt and 1/2 teaspoon granulated salt, to make the saltiness more uniform.

Provided by Hobotronics

Categories     Lamb/Sheep

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 20

1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 tablespoons butter
2 teaspoons all-purpose flour
1/2 cup cabernet sauvignon wine
2/3 cup beef broth
2 tablespoons water
3 teaspoons Dijon mustard
2 teaspoons minced parsley
2 lamb racks
1 tablespoon olive oil

Steps:

  • Heat oven to 425.
  • Mix together seasoning ingredients in a bowl.
  • Heat Olive Oil in large skillet to medium.
  • If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
  • Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
  • While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
  • When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!

OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE



Outback Steakhouse Rack of Lamb Cabernet Sauce image

Make and share this Outback Steakhouse Rack of Lamb Cabernet Sauce recipe from Food.com.

Provided by TxGriffLover

Categories     Sauces

Time 30m

Yield 7 Cups

Number Of Ingredients 7

1 1/3 cups cabernet sauvignon wine
1/4 cup butter
2 1/2 tablespoons flour
1/4 cup fresh parsley
6 cups au jus sauce (The drippings from roasting beef or lamb)
2 tablespoons lamb seasoning
1 tablespoon garlic powder

Steps:

  • In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
  • While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.

EASY CABERNET SAUCE FOR BEEF OR LAMB



Easy Cabernet Sauce for Beef or Lamb image

Use a good quality red wine for this easy cabernet sauce recipe. This is rich and tasty sauce is a perfect accompaniment to lamb or beef.

Provided by Diana Rattray

Categories     Dinner     Sauce

Time 26m

Number Of Ingredients 10

1 tablespoon olive oil (or meat drippings)
3 green onions (finely sliced)
1 tablespoon all-purpose flour
dash black pepper (or seasoned pepper)
3/4 cup Cabernet Sauvignon (good quality)
1 1/2 cups beef stock (low sodium)
1 cup heavy cream
2 tablespoons butter
Dash salt (or to taste)
Optional: Gravy Master or similar browning sauce

Steps:

  • Gather the ingredients.
  • Heat the olive oil in a small saucepan or saucier over medium heat; add onions, and cook for 1 minute. Blend in flour and pepper. Cook, stirring, for 1 minute.
  • Gradually stir in cabernet and beef stock. Let the mixture simmer briskly until reduced by about half, stirring occasionally.
  • Add heavy cream and butter; continue simmering until reduced down to a nicely thickened sauce. Taste, and add a little salt, if needed.
  • Stir in Gravy Master or other browning sauce, a few drops at a time, until you have the sauce as dark in color as you like.
  • Strain the sauce through a fine-mesh sieve, if desired. Serve with roast beef, steak, venison, or lamb.
  • Serve and enjoy.

Nutrition Facts : Calories 165 kcal, Carbohydrate 3 g, Cholesterol 41 mg, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, Sodium 144 mg, Sugar 1 g, Fat 15 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g

LAMB PAN SAUCE



Lamb Pan Sauce image

Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup dry red wine, or water
1 cup chicken stock, or reduced-sodium canned broth
1/2 teaspoon salt
Garlic-Roasted Leg of Lamb

Steps:

  • Pour red wine into the roasting pan in which the Lamb was cooked.
  • Place over medium heat, and scrape up browned bits from bottom of pan.
  • Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
  • Strain sauce into a gravy boat, and serve hot with sliced lamb.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE



Herb Crusted Rack of Lamb With Port Reduction Sauce image

Absolutely spectacular rack of lamb from the food addicts. This dish is a great date night recipe. I served it over some risotto, and it was mouth watering...

Provided by seangcolman

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs racks of lamb
3 sprigs thyme
1 sprig rosemary
3 sage leaves
1 teaspoon oregano
2 tablespoons parsley
2 garlic cloves
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup port wine
1 cup veal broth

Steps:

  • 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
  • 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
  • 3. Pre-heat oven to 400-degrees.
  • 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
  • 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
  • 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
  • 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

Nutrition Facts : Calories 1502.5, Fat 120.6, SaturatedFat 56.4, Cholesterol 275.8, Sodium 1480.5, Carbohydrate 18.7, Fiber 0.7, Sugar 9.7, Protein 52

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