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Mulled Rack of Lamb

This recipe brings together the richness of rack of lamb with the warm and aromatic flavors of the mulled wine marinade. Perfect for a festive and flavorful meal! 🍷🍖🌿
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Prep Time 4 hours
Total Time 5 hours
Course Main Course
Servings 3 (may vary)

Ingredients
  

For the Mulled Wine Marinade:

  • 1 Warm Wishes - Mulling SpicePack
  • 1 bottle dry red wine
  • zest of one orange
  • 2 tbsp honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • salt and cracked black pepper

For the Rack of Lamb:

  • 1 rack of lamb (about 2pounds)
  • Salt and cracked black pepper to season
  • 2 tbsp olive oil
  • Fresh rosemary for garnish (optional)

Instructions
 

  • Prepare Mulled Wine Marinade: In anon-aluminum saucepan, combine the red wine, Warm Wishes - Mulling Spice Pack, orange zest, honey, balsamic vinegar, olive oil, salt, and cracked black pepper. Bring the mixture to a simmer over medium heat and let it simmer for about 10-15 minutes to infuse the flavors. Remove from heat and let it cool to room temperature.
  • Marinatethe Rack of Lamb: Place therack of lamb in a dish or a sealable bag and pour the cooled mulled winemarinade over it. Ensure the lamb is well coated. Marinate in the refrigeratorfor at least 4 hours, or preferably overnight for the best flavor.
  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Sear the Lamb: Remove the rack of lamb from the marinade and allow excess liquid to drain off. Season the lamb with salt and fresh cracked black pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the rack of lamb on all sides until browned.
  • Finish in the Oven: Transfer the skillet with the lamb to the preheated oven. Roast for about 15-20 minutes for medium-rare, or longer based on your preference. Use a meat thermometer to check for doneness – it should register around 135°F (57°C) for medium-rare.
  • Rest and Slice: Remove the lamb from the oven and let it rest for 10 minutes. This allows the juices to redistribute. Slice the rack into individual chops.
  • Garnish and Serve: Garnishwith fresh rosemary if desired. Serve the seared rack of lamb with yourfavorite sides.