Rosemary-scented Racks of Lamb

Rosemary-scented Racks of Lamb
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 2:45 Total Time


Add all
  • marinade:

  • 1 cup
    (250 mL)

    red wine

  • few sprigs of rosemary, minced

  • 3

    garlic cloves, crushed

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    large red onion, thinly sliced

  • salt and black pepper

  • 4

    small racks of lamb

  • 4 Tbsp.
    (60 mL)

    grainy mustard (optional)

  • 1/4 cup
    (60 mL)

    red wine vinegar


Combine all marinade ingredients in a resealable plastic bag. Add racks of lamb and marinate in the refrigerator for 1 or 2 hours.

Preheat oven to 350°F (180°C).

Rub the racks all over with mustard.

In a roasting pan, arrange racks in pairs with their bones interlaced.

Roast for some 30 minutes.

Transfer racks to a plate, tent with foil and let rest a few minutes to allow the juices to settle throughout the meat.

Deglaze roasting pan with wine vinegar, using a spoon to scrape up all any stuck-on bits.

Reduce liquid for 1 or 2 minutes to make tasty gravy to serve with the meat.

Source: Recette tirée du livre *Peut contenir des traces de bonheur publié aux Éditions de l'Homme

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007