Ingredients
Professional base recipe for 2 servings. Adjust servings below for kitchen planning, event production, and inventory scaling.
Base recipe = 2 servings.
- 800 g rack of lamb
- 3 g rosemary
- 120 ml lamb demi-glace
- 200 g green beans
- 200 g baby carrots
- 500 g potatoes
- 20 ml extra virgin olive oil
- 40 g butter
- 60 ml dry white wine
- 20 ml fresh lemon juice
Method
- Trim and clean the rack of lamb if needed. Season lightly and prepare potatoes, green beans, and baby carrots for service.
- Heat olive oil and butter in a sauté pan. Add rosemary and sear the rack of lamb until evenly colored.
- Transfer to a 350°F / 180°C oven and roast until the center reaches 130–135°F for medium rare.
- Remove the lamb and let it rest before slicing so the juices stay inside the meat.
- Deglaze the pan with white wine, add lemon juice and lamb demi-glace, and reduce into a balanced lamb jus.
- Cook potatoes until tender and finish green beans and baby carrots separately so they remain bright and structured on the plate.
- Slice the lamb and plate with baked potatoes, seasonal vegetables, and the finished jus.
Sous-Vide Professional Variant
Vacuum-seal the rack of lamb with rosemary and olive oil. Cook at 131°F / 55°C for 2 hours, then finish with a high-heat sear or short oven roast for exterior color and crust. This method gives excellent consistency for service and banquet production.
Chef’s Note: Rack of lamb benefits from a precise finish. Keep the roast gentle, rest the meat properly, and reduce the jus only enough to stay elegant and bright rather than heavy.
| Calories | 680 kcal |
| Fat | 50 g |
| Carbohydrates | 12 g |
| Protein | 38 g |
| Sodium | 620 mg |