Outback Steakhouse Rack Of Lamb Cabernet Sauce Food
AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE
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
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!
LAMB CHOPS WITH WINE SAUCE
Steps:
- In a large skillet, heat oil, garlic, and rosemary over medium-high heat. Cook for 1 minute, stirring constantly, to season and prepare the pan; then pour oil, garlic, and herbs out and discard.
- Sprinkle lamb chops with salt and pepper. Place in the same skillet and cook until medium-rare, 3 to 4 minutes per side. Transfer to a platter and cover to keep warm.
- Pour off pan drippings. Increase heat to high, add wine to pan, and stir, scraping up brown bits until liquid is reduced to 1/2 cup, about 3 minutes. Serve as sauce on chops.
Nutrition Facts : Calories 238 calories
COPYCAT OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE
Can you say impressive? Rack of lamb is a showstopper no matter what, but the rich Cabernet sauce will really raise some eyebrows.
Provided by TIGEROOEY
Time 29m
Yield 7 cups
Number Of Ingredients 7
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.
Nutrition Facts :
OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE
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
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.
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- Preheat the oven to 425°. Season the lamb racks all over with coarse salt and pepper. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Cook the racks over moderately high heat until well browned, about 4 minutes. Turn the racks and brown the other side, about 3 minutes longer.
- Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120°or rare and 125° for medium rare. Transfer the racks to a carving board and let rest for 10 minutes.
- Meanwhile, set the medium skillet over high heat. Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits. Pour the wine into the large skillet and add the garlic and thyme. Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced by one-third, about 3 minutes. Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes. Remove the skillet from the heat and discard the garlic and thyme sprig. Whisk in the butter, 1 piece at a time. Season with salt and pepper and strain the sauce into a warmed gravy boat.
- To serve, cut the lamb into chops and arrange 3 chops on each dinner plate. Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.
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