A pot of savory stewed marinated lamb rack with vegetables

Savory Marinated Lamb Rack Stew: A Tender Delight

Name: Savory Marinated Lamb Rack Stew: A Tender Delight
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg Lamb rack, frenched (ask your butcher for this cut; look for fresh, pink-red meat with firm white fat); 3 tbsp Olive oil (preferably extra virgin for best flavor); 4 pieces Garlic cloves (fresh, firm, and without spots); 2 tbsp Fresh rosemary (choose firm, dark green needles); 2 tbsp Fresh thyme (look for bright green sprigs); 250 ml Red wine (dry, like a Cabernet or Merlot; optional but adds depth); 500 ml Beef or lamb stock (low sodium if possible); 3 pieces Carrots (firm, bright orange); 1 piece Onion (medium, firm, no soft spots); 1 tsp Salt (to taste); 1 tsp Black pepper (freshly ground preferred)

Home Page / Delicious Stew Recipes / How to Stew Lamb: A Complete Guide

medium

2 hour

Nutritional value per serving

Calories600kcal

Carbs15gram

Fat35gram

Protein45gram

Ingredients

Quantity

Lamb rack, frenched (ask your butcher for this cut; look for fresh, pink-red meat with firm white fat)1 kg
Olive oil (preferably extra virgin for best flavor)3 tbsp
Garlic cloves (fresh, firm, and without spots)4 pieces
Fresh rosemary (choose firm, dark green needles)2 tbsp
Fresh thyme (look for bright green sprigs)2 tbsp
Red wine (dry, like a Cabernet or Merlot; optional but adds depth)250 ml
Beef or lamb stock (low sodium if possible)500 ml
Carrots (firm, bright orange)3 pieces
Onion (medium, firm, no soft spots)1 piece
Salt (to taste)1 tsp
Black pepper (freshly ground preferred)1 tsp

This detailed recipe guides you through making a deliciously tender and savory stewed lamb rack, marinated for maximum flavor. Using accessible ingredients and straightforward steps, this dish is perfect for home cooks looking to impress with a hearty, comforting meal. Total ingredient cost is approximately $20 USD / €18 / £16 / ₹1500, and the dish provides about 600 kcal per serving. This recipe suits a medium difficulty level and requires about 15 minutes preparation and 2 hours cooking time. It fits well in a gluten-free and high-protein diet.

Preparation instructions

Prepare the Marinade

1Finely chop 3 garlic cloves, rosemary, and thyme. Mix with olive oil, salt, and pepper. Rub this marinade all over the lamb rack thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight to deepen flavor.

Chop Vegetables

2Peel and cut carrots into chunks and roughly chop the onion. These will add sweetness and richness to your stew.

Sear the Lamb Rack

3Heat 1 tbsp olive oil in a large heavy pot over medium-high heat. Remove lamb from marinade and sear on all sides (about 3-4 minutes per side) until browned. This seals in flavor and adds depth. Remove lamb and set aside.

Sauté Vegetables

4In the same pot, lower the heat to medium. Add onion and remaining garlic mince, sauté for 3 minutes until soft and fragrant. Add carrots and cook another 5 minutes.

Deglaze the Pot

5Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let it simmer for 5 minutes to reduce slightly.

Add Stock and Lamb, Then Simmer

6Return the lamb rack to the pot. Add the beef or lamb stock so the meat is partially submerged. Bring to a gentle simmer. Cover with a lid and cook on low heat for about 1.5 to 2 hours until lamb is tender.

Check Internal Temperature

7Using a meat thermometer, check lamb's internal temperature. It should reach at least 63°C (145°F) for medium-rare or 70°C (158°F) for medium. Ensure the meat is fully cooked and safe to eat.

Rest and Serve

8Remove lamb rack from stew and let it rest for 10 minutes before slicing. Stir stew, adjust seasoning with salt and pepper as needed. Serve the stewed lamb slices with the rich vegetables and sauce.

Cooking Tips

1Always use a clean thermometer and avoid cross-contamination by washing your hands and utensils after handling raw meat.

2If you don’t have fresh herbs, you can substitute with 1 tsp each dried rosemary and thyme, but fresh herbs provide a brighter flavor.

3For a thicker stew sauce, remove the lamb after cooking and simmer the liquid uncovered until it thickens to your liking.

4Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently to avoid drying out the meat.

Equipment Needed

Heavy large pot or Dutch oven with lid
Sharp knife
Cutting board
Meat thermometer
Wooden spoon
Measuring spoons and cups
Mixing bowl
Cling film or airtight container (for marinating)

Grocery Shopping List

[ ] 1 kg lamb rack, frenched (~$15). Look for fresh, firm meat with white fat.
[ ] Olive oil (~$3 for bottle). Extra virgin is best.
[ ] Garlic cloves (4 pieces, ~$0.50). Choose firm bulbs with no sprouting.
[ ] Fresh rosemary (~$1.50 bunch). Pick bright green, fresh sprigs.
[ ] Fresh thyme (~$1.50 bunch). Same freshness tips as rosemary.
[ ] Red wine (250 ml, optional, ~$3). Choose a dry red wine you enjoy.
[ ] Beef or lamb stock (500 ml, ~$2). Low sodium preferred.
[ ] Carrots (3 pieces, ~$1). Firm and brightly colored.
[ ] Onion (1 medium, ~$0.50). Firm and without soft spots.
[ ] Salt and black pepper (pantry staples).

Total Estimated Cost: $27.00

Tips: Buy fresh herbs and lamb from reputable sources for the best flavor and safety. If you cannot find lamb rack, a similar cut like lamb shoulder can be used, but adjust cooking times accordingly.

FAQ

Can I marinate the lamb rack for less time?

Yes, you can marinate for at least 2 hours, but overnight marinating will give the best flavor and tenderness.

How do I know when the lamb is fully cooked?

Use a meat thermometer to check the internal temperature. Cook to 63°C (145°F) for medium-rare or 70°C (158°F) for medium. The meat should be tender and juices clear.

Can I use dried herbs instead of fresh?

Yes, use about 1 teaspoon of dried rosemary and thyme. Fresh herbs provide a brighter flavor, but dried are a good substitute when fresh are unavailable.