Glazed rack of lamb with shallot gravy and baby potatoes


( 9 ratings )

Preparation time:
5 minutes
Cooking time:
30 minutes
2 Servings
Michael Alberstat

Michael Alberstat


  • 600 g baby potatoes, cut in half
  • rack of lamb, about 8 ribs, at room temperature
  • 2 tbsp mango chutney
  • 1 tbsp hoisin sauce
  • large shallots, finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1 tbsp butter
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup red wine

Your sweetheart will fall head over heels for this easy but special spring meal


  • Preheat oven to 400F. Line a large rimmed baking sheet with foil. Toss potatoes with 1 tbsp olive oil and 1/8 tsp salt. Roast 10 min, then push potatoes to one side and put a small rack on other side of baking sheet. Place lamb, fat-side up, on rack. Stir chutney with hoisin. Spread over lamb and roast (alongside potatoes) in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 20 to 30 min. Let lamb rest at least 5 min before slicing.
  • Melt 1 tbsp butter in a wide saucepan over medium. Add shallots. Stir until soft, 2 min. Add 2 tbsp each tomato paste and Worcestershire and 1 cup red wine. Bring to a simmer. Cook 10 min. Drizzle over lamb and sprinkle with parsley.

Wine Pairing:

Romantic Red
Show-stopping power and finesse make this rhone blend a splurgeworthy treat. Its floral perfume and velvety dark fruit are positively seductive. Perrin & Fils Vacqueyras Les Christins, France, $27.

Nutrition (per Serving)

31 g
74 g
22 g
814 mg

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