Best 3 Outback Steakhouse Rack Of Lamb Cabernet Sauce Recipes
**Indulge in a Succulent Culinary Journey with Outback Steakhouse Rack of Lamb and Cabernet Sauce: A Symphony of Flavors Awaiting Your Taste Buds**
Prepare to tantalize your palate with a culinary masterpiece that embodies the essence of fine dining: Outback Steakhouse Rack of Lamb with Cabernet Sauce. This exceptional dish showcases the finest cuts of lamb, expertly seasoned and grilled to perfection, accompanied by a rich and flavorful Cabernet sauce that elevates the experience to new heights. As you delve into this delectable creation, each bite promises a harmonious blend of savory and aromatic notes, leaving you craving for more. Whether you're a seasoned foodie or a home cook seeking an impressive dish to grace your table, this Outback Steakhouse classic is guaranteed to leave a lasting impression. Discover the culinary secrets behind this masterpiece through our carefully curated collection of recipes, guiding you effortlessly towards a delightful dining experience. Embark on this culinary adventure today and savor the exquisite flavors that await.
COPYCAT OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE
Can you say impressive? Rack of lamb is a showstopper no matter what, but the rich Cabernet sauce will really raise some eyebrows.
Provided by TIGEROOEY
Time 29m
Yield 7 cups
Number Of Ingredients 7
Steps:
- In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture. While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
Nutrition Facts :
AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE
This is a recipe that I have been working on/perfecting for some time. Inspired by the Rack of Lamb at Outback. I found a seasoning recipe online a few years ago that was similar to mine. The most laborious part is mixing the seasonings. The seasoning is incredible, great for any meat really. The Cabernet sauce is a variation the outback one and is great too. I served this recently with mashed red potatoes. Sometimes I'll do 1 teaspoon kosher salt and 1/2 teaspoon granulated salt, to make the saltiness more uniform.
Provided by Hobotronics
Categories Lamb/Sheep
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 425.
- Mix together seasoning ingredients in a bowl.
- Heat Olive Oil in large skillet to medium.
- If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
- Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
- While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
- When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!
OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE
Make and share this Outback Steakhouse Rack of Lamb Cabernet Sauce recipe from Food.com.
Provided by TxGriffLover
Categories Sauces
Time 30m
Yield 7 Cups
Number Of Ingredients 7
Steps:
- In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
- While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
Tips:
- To ensure the lamb is cooked to your desired doneness, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be 135°F (57°C). For medium, it should be 145°F (63°C).
- Allow the lamb to rest for 10-15 minutes before slicing and serving. This will help the juices redistribute and make the meat more tender.
- If you don't have a meat thermometer, you can also check the doneness of the lamb by making a small incision in the thickest part of the meat. If the juices run clear, the lamb is cooked through.
- Serve the lamb rack with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
- For a more flavorful sauce, you can add a tablespoon of Worcestershire sauce or a teaspoon of Dijon mustard to the Cabernet sauce.
Conclusion:
This Outback Steakhouse Rack of Lamb with Cabernet Sauce is a delicious and elegant dish that is perfect for a special occasion. The lamb is tender and juicy, and the Cabernet sauce is rich and flavorful. With a few simple tips, you can easily make this dish at home and impress your friends and family.
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