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Easy Rack of Lamb
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1/2 Fat , 4 1/2 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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8 serving  Lamb, rib, lean, raw, choice, 1/4" trim
1 cup  red wine
1 cup  port wine
0 1/2 cup  balsamic vinegar
0 1/4 cup  minced onion
1 tsp  ground thyme
0 1/2 tsp  white pepper
1 pinch  salt
  1. Cut off any visible fat from lamb. Wash and dry lamb.
  2. 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.
  3. Remove lamb from marinade, saving liquid.
  4. 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.
  5. Take lamb out of marinade and arrange in a shallow roasting pan; drizzle marinade overtop of lamb.
  6. 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.
  7. 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.

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