Slow-cooked lamb rack served with rich brown gravy and garnished with herbs

Succulent Slow-Cooked Lamb Rack with Rich Homemade Gravy

Name: Succulent Slow-Cooked Lamb Rack with Rich Homemade Gravy
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg Lamb rack, frenched (ask your butcher to clean the bone tips) - look for fresh, pink meat with firm texture; 2 tbsp Olive oil - extra virgin for flavor; 4 pieces Garlic cloves, minced - fresh is best for aroma; 2 tbsp Fresh rosemary sprigs, finely chopped; 1 tbsp Fresh thyme sprigs, finely chopped; 1.5 tsp Salt - preferably sea salt or kosher salt; 1 tsp Black pepper, freshly ground; 500 ml Beef or lamb stock (low sodium preferred); 150 ml Red wine (optional but adds depth to gravy); 2 tbsp Butter; 1.5 tbsp Plain flour or cornstarch (for gravy thickening)

Home Page / Slow Cooker Recipes / How to Slow Cook Lamb

medium

2 hour 30 min

Nutritional value per serving

Calories600kcal

Carbs12gram

Fat40gram

Protein45gram

Ingredients

Quantity

Lamb rack, frenched (ask your butcher to clean the bone tips) - look for fresh, pink meat with firm texture1 kg
Olive oil - extra virgin for flavor2 tbsp
Garlic cloves, minced - fresh is best for aroma4 pieces
Fresh rosemary sprigs, finely chopped2 tbsp
Fresh thyme sprigs, finely chopped1 tbsp
Salt - preferably sea salt or kosher salt1.5 tsp
Black pepper, freshly ground1 tsp
Beef or lamb stock (low sodium preferred)500 ml
Red wine (optional but adds depth to gravy)150 ml
Butter2 tbsp
Plain flour or cornstarch (for gravy thickening)1.5 tbsp

This recipe guides you through preparing a delicious slow-cooked lamb rack accompanied by a rich homemade gravy. Slow cooking lamb makes the meat tender, juicy, and bursting with flavor. The recipe is straightforward, ideal for home cooks of all skills. Ingredients are commonly available in supermarkets. The total cost of the ingredients is approximately $25 / €23 / £20 / ₹1850. The entire dish contains around 600 kcal per serving. This dish suits a medium difficulty level and requires about 3 hours in total, mainly for slow cooking. It is perfect for a comforting weekend meal or special occasion. Ensure safe food handling practices such as avoiding cross-contamination and cooking the lamb to the recommended internal temperature of 63°C (145°F) for medium-rare, or higher for well done if preferred. Rest the meat after cooking to retain juices, and use a meat thermometer for safety and precision.

Preparation instructions

Prepare the Lamb Rack

1Preheat your oven to 120°C (250°F). Pat the lamb rack dry with paper towels to remove excess moisture, which helps browning. Mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper in a bowl. Rub this mixture all over the lamb rack evenly. This step infuses the meat with flavor.

Sear the Lamb Rack

2Heat a heavy oven-safe skillet or roasting pan over medium-high heat until hot. Place the lamb rack fat side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for another 3 minutes. Searing locks in the juices and adds flavor through caramelization.

Slow Cook the Lamb Rack

3Transfer the skillet or roasting pan to the preheated oven. Insert a meat thermometer into the thickest part of the lamb, avoiding the bone. Slow cook until the internal temperature reaches 63°C (145°F) for medium-rare, about 1.5 to 2 hours. For medium, wait until 70°C (158°F). This slow roasting ensures tender and juicy lamb. Use food-safe thermometers and avoid crossing contamination by cleaning the probe after use.

Rest the Meat

4Remove the lamb rack from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for 15 minutes. Resting allows the juices to redistribute, making the meat tender and flavorful.

Make the Gravy

5Pour off the excess fat from the roasting pan, leaving brown bits. Place the pan on the stove over medium heat, add red wine if using, and scrape the pan to loosen browned bits. Add the stock and bring to a simmer. In a small bowl, mix flour with a bit of water to form a slurry and whisk it into the simmering liquid. Cook until the gravy thickens to your liking. Stir in butter for richness and adjust seasoning with salt and pepper.

Serve

6Carve the lamb rack into individual chops and serve hot with the warm gravy poured over or on the side.

Cooking Tips

1Use a meat thermometer for accurate cooking; slow roast to avoid overcooking.

2Resting the meat after cooking is essential to keep it moist and tender.

3If you don't have fresh herbs, use 1 tsp dried rosemary and 0.5 tsp dried thyme instead.

4For a non-alcoholic gravy, substitute red wine with additional stock or a splash of balsamic vinegar.

Equipment Needed

Oven
Oven-safe skillet or roasting pan
Meat thermometer
Small bowl
Whisk
Cutting board
Aluminum foil

Shopping List

[ ] Lamb rack (1 kg), approx. $20: Choose fresh, pink lamb with firm texture, preferably frenched.
[ ] Olive oil (2 tbsp), approx. $0.50: Use extra virgin for best flavor.
[ ] Garlic cloves (4), approx. $0.20: Choose firm bulbs without sprouting.
[ ] Fresh rosemary (2 tbsp), approx. $1: Look for green stems and fragrance.
[ ] Fresh thyme (1 tbsp), approx. $0.50: Pick fresh and fragrant sprigs.
[ ] Salt and black pepper, approx. $0.10: Use preferred types.
[ ] Beef or lamb stock (500 ml), approx. $2: Look for low sodium options.
[ ] Red wine (150 ml, optional), approx. $1: A dry red wine works best.
[ ] Butter (2 tbsp), approx. $0.30: Use unsalted for better control.
[ ] Plain flour or cornstarch (1.5 tbsp), approx. $0.10: For thickening the gravy.

Total approximate cost: $25

FAQ

What is the safe internal temperature to cook lamb rack?

For medium-rare, cook the lamb rack to an internal temperature of 63°C (145°F). For medium, aim for 70°C (158°F). Use a meat thermometer to check the temperature accurately.