Rack of Lamb. Pan roasted rack of lamb with rosemary lemon sauce, seasonal vegetables, and Tuscan demi-glace. A refined Tuscan secondi by Chef David Giani.
Italian recipe. Secondi. Lamb.
Ingredients include rack of lamb, rosemary, lemon sauce, demi-glace, seasonal vegetables, olive oil.
Techniques include pan roasting, sauce reduction, meat resting, classic plating.
Nutrition tags: high protein, iron rich, artisan entree, Mediterranean cuisine.
Dietary tags: lamb, Mediterranean, main course, gluten free adaptable.
Wine pairings: Brunello di Montalcino, Chianti Classico Riserva, Syrah, Super Tuscan.
Protein: lamb. Cut: rack. Station: Secondi Station.
Flavor profile: medium fat, medium acid, medium salt, high umami, low sweet, low bitter, medium earthy, medium fresh, low spice, high richness.
Wine logic: Structured Tuscan red wines complement the herbal rosemary notes, savory lamb richness, and deep demi-glace flavors while balancing the lemon acidity.
Related terms: Italian lamb recipe, Tuscan lamb entree, roasted rack of lamb, Mediterranean lamb, fine dining secondi, herb roasted lamb.
Rack of Lamb
Pan roasted rack of lamb with rosemary lemon sauce, seasonal vegetables, and Tuscan demi-glace. A refined secondi recipe structured for Menu Builder, station filtering, and future live inventory control.
SecondiLamb - RackTier 2 =- Sous-vide ready
Ingredients
Adjust the recipe for à la carte service or banquet production. Base recipe yields 2 servings.
Base recipe = 2 servings.
800 g rack of lamb
2 g rosemary
120 g lemon
15 ml olive oil
28 g unsalted butter
57 ml lamb demi-glace
500 g seasonal vegetables
Method
Trim the rack of lamb and season evenly with salt and pepper.
Pan-sear in olive oil and butter, basting with fresh rosemary until lightly golden.
Finish in a 350°F / 175°C oven for about 6 minutes per side, adjusting for thickness and desired doneness.
Deglaze the pan with lemon and lamb demi-glace, then reduce to a bright rosemary lemon sauce.
Slice and plate over seasonal vegetables. Spoon sauce around and over the lamb before service.
Chef’s Note: This dish works beautifully for refined plated dinners and can also be adapted for banquet production by roasting ahead, resting properly, and finishing with hot sauce and fresh vegetable garnish during pickup.
