Rack of Lamb with Red Wine Sauce and Summer Vegetables

The Danes have a long tradition of eating lamb at Easter, but lamb can be bought year around. I took a break from writing my new book last night and made rack of lamb with red wine sauce for guests. I have lots of courgettes, carrots and parsley  in my garden and bought some green beans. This is an easy dish that takes of care of itself. You can use any vegetable you like and cook them over high heat in a wok or a large frying pan just before serving. Now back to my book.

















Rack of Lamb with Red Wine Sauce and Summer Vegetables

Serves 6

2 racks of lamb, 1½ lbs. each, trimmed of fat

1 small onion, finely chopped

garlic cloves, finely chopped

½ bunch of parsley, finely chopped

1 tsp. salt

freshly ground pepper

1 cup red wine

½ cup of water

1 tsp. cornflour


1 tbsp. oil

1 large carrot, chopped

1 large courgetter, chopped

3 oz. green beans



Preheat oven to 425°F.

To make lamb, mix together onion, garlic, parsley, ½ tsp. and some pepper. Spread mixture on the outer, fleshly side o the racks.

Place meat on a rack in a roasting pan, parsley side up. Roast for 25 minutes, then add wine and water to roasting pan and return meat to oven until the crust turn  dark around the edges- about15- 20 minutes. The meat ill still be slightly pink in the center; cover racks with foil and roast them an additional 15 minutes if you prefer lamb more thoroughly cooked.

To make red wine sauce, when meat is cooked, transfer to a plate and cover  with a towel 15-20 minutes   Skim off fat from the cooking liquid, and boil rapidly to reduce slightly. Mix cornflour with 1 tablespoon of water and stir into pan. Continue  cooking over medium heat until sauce thickens – 2-3 minutes. Season sauce  remaining salt and some black pepper.

To make vegetables, heat oil in a large frying pan or wok and quickly fry the chopped vegetables over high heat 2-3 minutes.

To serve, slice racks into cutlets and arrange red wine sauce on the bottom of 6 warmed plates, a large spoonful of vegetables in the middle and lay 3 cutlets on top of the vegetables.  Garnish with cress or parsley.

Suggested accompaniment: boiled new potatoes

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