Rack of Lamb with Port and Rosemary Sauce

This recipe is from "Stop and Smell the Rosemary" from the Houston Junior League. My friend Martha Plunkett tested every recipe in the book, multiple times. Love this sauce!


For the lamb:
  • 1 rack of lamb, 8 to 10 ribs
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
For the sauce:
  • 1 onion, chopped
  • 2 strips bacon, chopped
  • 1 tablespoon fresh rosemary
  • 1/2 cup port
  • 1/4 cup water
  • 1/2 cup heavy whipping cream


Prehead oven to 350 degrees. Trim excess fat from lamb. Sprinkle with rosemary, salt, and pepper. Place lamb in baking dish. Bake 45 minutes. Set aside, keep warm.

Pour drippings from lamb in a skillet. Add onion and bacon. Cook over medium heat until bacon is crisp. Add rosemary, port, and water. Bring to a boil. Reduce heat. Simmer uncovered until reduced to 1/2 cup. Add cream and simmer, stirring until slightly thickened. Spoon sauce over lamb and serve immediately.

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