Red Wine Rack Of Lamb For One

Red Wine Rack Of Lamb
Red Wine Rack Of Lamb

You fancy, huh?


You fancy, huh? Like have a night in by yourself and cook up some rack of lamb for one kind of fancy? If you answered yes, I LOVE YOU! Let's be friends. There's something about that idea of spoiling your self, kicking back with a glass of red, and literally watching Netflix and chilling that could not sound more heavenly to me. It's seriously a boss move. Treat yo' self—and do it right!


RECIPE NOTE. there is enough of this herb infused cabernet sauvignon sauce to liberally cover 4-6 pieces of the rack of lamb and if you're not looking for a heavy coating but more of a "little on the side" it can go a lot further. That said, you can also scale up the proportions and make more of it. I say this because...


After you've had your rack of lamb night for one, and you're so wowed by your mad cooking skillz that you are compelled to recreate this dish for friends. You can do it by simply buying and cooking more of the lamb in the exact same way as described in the recipe below.


Let's picture it together. You've invited friends over, no matter how the night has gone so far—could be a frickin' disaster—you just made them nervous about the next time they have to host you—I mean, how could they possibly compete? Honestly, I don't know that they can. There's just something about that moment when rack of lamb lands on the table that causes a jaw dropping pause—even if you're expecting it. No matter the moment, you've leveled it up, especially, since you didn't just make rack of lamb here, you've also gone ahead and paired it with a perfectly herb infused cabernet sauvignon sauce. You have just become the most epic host. Oh, lest I forget the most important part, THIS RECIPE IS QUICK AND EASY! (your'e welcome.)

INSIDER'S TIP. the second you transfer your lamb to the oven, you can start making your herb infused cabernet sauvignon sauce. You can't start before then because you need the remnant meat juices and scraps that are left in the pan you used to cook the rack of lamb. Timing wise this is great because after the lamb comes out of the oven, it has to sit and rest for ten minutes to make it extra juicy and tender. By the time your lamb is ready, your sauce should be done. Love a perfectly timed recipe!






PREP TIME: 2 minutes

COOK TIME: 25 minutes, divided

BAKE TIME: 8-10 minutes

TOTAL TIME: 35 minutes


1 serving



Rack of Lamb (I used 2 pieces, but this sauce will cover 4-6 if you want to make more)


Ground Pepper

Fresh Thyme (leaves from three sprigs)

Olive Oil (2 tbsp)


Cabernet Sauvignon (1 cup)

Fresh Rosemary (leaves from one large sprig)

Fresh Thyme (3 sprigs)

Garlic (2 cloves, chopped)

Chicken Stock (1 cup)


Paper Towel

Cutting Board

12" Frying Pan


Baking Sheet

Wooden Spoon


Oven-Safe Meat Thermometer

Heat-Safe Container (I used a mason jar)


1. TO MAKE COOK YOUR LAMB. preheat your oven to 350°.


Use your paper towel to dry your lamb.


On your cutting board, heavily season your rack of lamb with salt and pepper using your hand to press it in.


Heat your olive oil in your frying pan over medium heat. Place your lamb in and let cook for 4 minutes.


Use your tongs to flip your rack of lamb and it cook it for another 3 minutes.


Use your tongs to hold the lamb up while you sear it in all other visible meat covered areas.


Transfer your lamb to your baking sheet and bake till 120° for rare or 125° for medium rare and 130º for medium—about 8-10 minutes. 


DO NOT clean out your frying pan. You are going to need these remnant flavors for your red wine sauce.


Transfer your lamb to your cutting board and let it rest untouched for 10 minutes. (This is where the juices release and the meat becomes more tender)



2. TO MAKE YOUR RED WINE SAUCE. over medium-high heat, pour your red wine into the used frying pan you seared your lamb in.


Add your Rosemary, thyme, and garlic.


Let simmer while stirring occasionally for 5 minutes.


Add your chicken stock.


Season with salt and pepper.


Let simmer, stirring occasionally, until your liquid has reduced to 2/3 cup—about 10 minutes.


Strain your red wine sauce into your heat-safe cup.