Who Else is Ready for Some Rack of Lamb with Saba Sauce?
A rack of lamb provides juicy tender morsels of meat that are as succulent from the very first bite to the very last bite off the bone.
So when I happened upon this recipe for Rack of Lamb with Saba Sauce… I couldn’t help but pass it along.
In this recipe the rich meaty flavor of lamb is accented with a drizzle of dark, fruity Saba sauce.
- 2 baby racks of lamb (Frenched) (14 to 16 ribs)
- 6 tbs. extra virgin olive oil (I prefer EVOO but regular olive oil can be used.).
- Sea salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- 3 tbs. unsalted butter
- 1 medium shallot, minced
- ½ cup Saba (Acetaia Leonardi Saba)
- ½ cup fresh mint leaves, chopped (optional)
- Bring the racks of lamb to room temperature
- Preheat oven to 450 degrees.
- Combine 4 tbs. olive oil, garlic, sea salt and pepper in a small bowl.
- Rub the racks of lamb on all sides with the olive oil mixture.
- Heat the remaining olive oil in a large oven-proof skillet over medium-high heat until just beginning to smoke. Add the lamb racks fat side down and cook until lightly browned (1 to 2 minutes). Turn once, fat side up and place the skillet in the preheated oven.
- Roast racks of lamb until desired doneness or until the internal temperature reaches 135 to 140 degrees. (approximately 25 minutes). Remove from the oven, transfer meat to a platter cover with foil and allow it to rest for 5 minutes.
- While the meat rests melt the butter in a small saucepan, over medium heat. Add the shallot and saute until translucent. (about 5 minutes)
- Add the saba and stir until well combined. Cook until the mixture is bubbly and fragrant, about 3 minutes. The sauce should be syrupy. Remove from the heat, cover to keep warm, and set aside.
- To serve, arrange 4 ribs on each of the 4 plates. Cut ribs in sections of two. Drizzle the warm saba, over the chops and sprinkle with fresh chopped mint leaves (optional). Serve immediately with your favorite side dishes such as steamed vegetables and rice.
photo by Jeremy Keith