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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Easy Rack of Lamb

Source: dLife

Tender and succulent rack of lamb with a red wine sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	379.7

Total Carbs	12.2 g

Dietary Fiber	0.3 g

Sugars	7.3 g

Total Fat	14.0 g

Saturated Fat	5.0 g

Unsaturated Fat	1.3 g

Potassium	560.1 mg

Protein	30.7 g

Sodium	137.1 mg

Dietary Exchanges 14.0 Fat, 4.3 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 serving Lamb, rib, lean, raw, choice, 1/4" trim 1.0
1 cup red wine 1.0
1 cup port wine 0.5
0 1/2 cup balsamic vinegar 0.25
0 1/4 cup minced onion 1.0
1 tsp ground thyme 0.5
0 1/2 tsp white pepper 1.0
1 pinch salt

Directions

Cut off any visible fat from lamb. Wash and dry lamb.
Combine wine, 1/2 cup port, vinegar, shallots, thyme, and pepper. Marinate lamb in mixture 1 to 4 hours in refrigerator, covered; flip lamb a few times.
Remove lamb from marinade, saving liquid.
Heat a frying pan over medium-high heat and lay lamb in it. Cook 2 to 3 minutes per side, until just browned. Once lamb is browned, place back in marinade and chill 1 to 4 hours, covered.
Take lamb out of marinade and arrange in a shallow roasting pan; drizzle marinade overtop of lamb.
Bake at 450 degrees F at least 15 minutes or until preferred degree of doneness. Move lamb to a platter and let rest a few minutes.
For a sauce, pour 1/2 cup port and 1/4 cup water into the pan and heat until boiling. Serve juices over lamb and season with salt.