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Roast rack of lamb with shallot sauce recipe

Roast rack of lamb with shallot sauce recipe

16 ratings

Few meals are as comforting as a hearty roast, and this rack of lamb for two is the ultimate Sunday lunch indulgence. Mellow lamb meets sweet shallots with a sauce that's as easy as it is delicious, made with sharp balsamic vinegar, rosemary and mustard. For the perfect roast that's ready in under an hour, pair with mash and greens. See method

  • Serves 2
  • 15 mins to prepare and 25 mins to cook, plus resting
  • 337 calories / serving


  • 250-350g rack of lamb, at room temperature
  • 1 tsp olive oil
  • 1 echalion shallot, halved and finely sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp rosemary leaves, finely chopped (about 2 sprigs)
  • 1 tbsp thyme leaves, finely chopped
  • 250ml chicken, beef or lamb stock
  • 10g butter
  • ½ tsp Dijon mustard

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    14g 69%
  • Sugars

    2g 2%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 2.8g Protein 16.9g Fibre 0.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Pat the lamb dry with kitchen paper; season well with salt. Heat the oil in a heavy-based frying pan over a medium heat, then add the lamb, flesh-side down. Leave to cook for 2-3 mins until well caramelised. Turn; sear the other side for 2 mins. Sear the ends for a few secs, then transfer to a grill rack set over a baking dish or tray (to catch the excess fat).
  2. Roast the lamb for 15 mins (for medium), then transfer to a chopping board. Season with black pepper, wrap in foil and set aside to rest for 10 mins.
  3. Meanwhile, discard most of the fat in the frying pan, leaving about 1 tsp. Reheat over a medium heat. Add the shallot and a splash of water, scraping the bottom of the pan to release the lamb residue. Cook, stirring frequently, for 5 mins until softened and lightly browned. Add the garlic and cook for a further 2 mins, adding a splash more water if the mixture starts to catch.
  4. Add the vinegar and cook until completely evaporated. Stir through the herbs, then add the stock and bring to the boil. Simmer for 10 mins to reduce, or until the sauce can coat a spoon. Stir in the butter and mustard. Cook for a further 1 min; season to taste. Keep the sauce warm over a very low heat if necessary. Carve the lamb into chops and serve with the sauce spooned over.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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