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French Cut Australian Rack of Lamb

APRIL 2009

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French Cut Australian Rack of LambFrench Cut Australian Rack of Lamb
French Cut Australian Rack of LambFrench Cut Australian Rack of Lamb

Recipe of the Month: April 2009

French Cut Australian Rack of Lamb

Serves 2


  • 1 French cut Service Foods rack of lamb
  • 2 tbsp. dry thyme
  • ½ tbsp. kosher salt
  • ½ tbsp. fresh cracked black pepper
  • 1 tbsp. fresh lemon zest
  • 3 tbsp. olive oil

For the sauce:

  • 1 cup dry red wine (such as merlot)
  • 2 tbsp. butter
  • Salt and pepper, to taste


  1. Combine the thyme, salt, pepper and lemon zest. Rub all sides of the rack of lamb and set aside for 30 minutes.
  2. Heat a large stock pot over medium high for two minutes. Add the oil and sear the lamb rack on all sides. Remove and place on a sheet pan. Place the lamb in a pre heated 400 degree oven for 20 minutes. Remove the lamb rack from the oven and set aside to rest.
  3. Remove all but 1 tablespoon of the drippings from the stock pot. Add the wine and return to medium high heat. Simmer the wine until reduced by 75%. Whisk in the butter, and salt and pepper to taste. Serve immediately with the lamb.

Chef Mike

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