Ingredients
- 800 g lamb rack (carré)
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 1 garlic, minced
- 1 sprig fresh rosemary
- 1 glass red wine
- 30 g butter
- ½ glass water
- 1 teaspoon cornstarch (optional)
- Salt and black pepper, to taste
Instructions
Brown the Lamb
Heat the olive oil in a pan over medium heat.
Brown the lamb evenly on all sides, turning frequently.
Season with salt and black pepper.
Roast
Transfer the lamb to a baking dish and roast in a preheated oven at 180°C (356°F) for about 30 minutes.
Prepare the Sauce
Deglaze the pan with water, scraping up the flavorful juices.
In a small saucepan, melt the butter and sauté the shallot, garlic, and rosemary for 2–3 minutes.
Add the red wine and let it reduce slightly.
Pour in the pan juices and bring to a gentle simmer.
If needed, add a teaspoon of cornstarch to thicken the sauce.
Strain the sauce for a smooth finish and adjust seasoning.
Serve
Remove the lamb from the oven and let it rest for a few minutes before slicing.
Serve with the warm sauce poured over the top.
A traditional Tuscan Easter dish, rich in flavor and perfect for festive gatherings with family.