Rack of Lamb with Ginger Brandy Sauce



5 min


6 to 8 servings

* PLUS Cooking time: 20 minutes, Roasting Time: 20 minutes


  • 2 racks of lamb , about 8 ribs each
  • 6 tbsp honey-Dijon mustard
  • 1 pinch salt and pepper
  • 1/4 cup butter
  • 1/4 cup finely grated fresh ginger
  • 3 cups chicken broth
  • 2/3 cup brandy
  • 1/2 cup 35% cream
  • 2 tbsp finely chopped fresh tarragon or thyme


  • Place oven rack in top third of oven. Preheat to 375F (190C). Place a wire rack on a large shallow-sided baking sheet. Place lamb, fat-side up, on wire rack. Smear 1 tbsp (15 mL) mustard over fat-side of each lamb rack. Sprinkle with salt and pepper.
  • Roast in centre of oven until a thermometer inserted into centre of meat reads 140F (60C) for medium-rare, about 20 to 25 min depending on size of rack.
  • Meanwhile, melt butter in a saucepan over medium heat. Add ginger. Stir frequently until fragrant, 2 min. Add broth, brandy and remaining 4 tbsp (60 mL) mustard. Boil over high heat, stirring often, until reduced to about 1 cup (250 mL), from 15 to 20 min. Add cream and continue boiling, stirring constantly, until sauce is thickened, about 3 more min. Stir in tarragon. Taste and add salt and ground pepper, if needed.
  • When lamb is done, let stand 5 min. Slice into chops. Remove to plates or a platter. Drizzle with Ginger Brandy Sauce. Great with baby potatoes.

Nutrition (per serving)

  • Calories
  • 302,
  • Protein
  • 12 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 23 g,
  • Fibre
  • 0 g,
  • Sodium
  • 503 mg.

A rack of lamb is a snap to roast and equally simple to carve. Reduce dinner-prep stress by making the sauce in advance.


Make the Ginger Brandy Sauce in advance. It will keep well, covered and refrigerated, for up to two days.