Rack of Lamb with Wine, Rosemary and Grapes

Easter is probably the most underrated food holiday out there. Between the baskets stuffed with candy, eggs every-which-way, and tender racks of lamb, it’s the ultimate day to indulge.

My take on a traditional Easter Sunday lamb roast features top-quality meat from Nicky USA, and grapes from Rubinette Produce Market, both of which are located here in Portland. Easter or not, this succulent, juicy lamb recipe is your new go-to roast.

Serving Size: Serves 4

Ingredients

• 1 rack of Anderson Ranches Oregon lamb

• 1 Tbsp. good olive oil

• 2 tsp. kosher salt

• 6 sprigs fresh rosemary, picked

• 2 Tbsp. unsalted butter

• ¼ cup red table wine

• ⅛ cup verjus

• 1 cup muscat grapes, halved

Mise En Place

Preheat your oven to 450°F. An hour before cooking, remove lamb from the fridge and allow it to come to temperature, marinating in olive oil, rubbing it with salt, and half of the rosemary sprigs.

Arrange the raw lamb on a baking sheet with the bone pointing down and roast for 10 minutes, before dropping the temperature and cooking for an additional 15 minutes for medium rare. Remove from the oven and allow to cool.

As the lamb rests, melt butter in a saucepan over medium heat and whisk in the red wine, cooking until the alcohol burns off; about 5 minutes. Add grapes and remaining rosemary sprigs to the sauce and cook over low-heat until the grapes melt slightly and lose their structure. Carve individual ribs from the rack and plate with a generous spoonful of sauce, drizzling verjus over the top of each dish before serving. Go easy though. You’ll want to save some room for the candy.