Print Options:

Grilled Rack of Lamb with California Raisin Red Wine Sauce

Yields4 ServingsTotal Time55 mins

Chef Booncherd Sornsuwan
Executive Chef, The Twin Tower Bangkok Hotel

Grilled Rack of Lamb
 560 g 8 pcs Lamb Racks, 70 g per piece
 2 tbsp Vegetable Oil
 20 g Butter
 240 g Potato, sliced
 80 g Baby Carrots
 40 g Baby Green Asparagus
 40 g Mushrooms
 40 g Red Onions, diced
 40 g Onions, sliced
California Raisin Red Wine Sauce
 100 g California Raisins
 8 tbsp Brown Lamb Stock
 4 tbsp Red Wine
 30 g Shallots, chopped
 20 ml Olive Oil
Grilled Rack of Lamb

Season lamb racks with salt and pepper. Heat oil in a griddle pan and grill lamb racks until they are medium rare. Rest the lamb for 10 minutes.


Sauté potatoes with onions until brown. Season with salt and pepper.


Grill asparagus, baby carrots, pepper and mushrooms with butter until cooked. Set aside.

California Raisin Red Wine Sauce

Heat oil in a sauce pan. Add shallots, red wine and reduce until the wine has completely evaporated.


Add brown lamb stock and California Raisins. Simmer until the sauce thickens and the raisins soften.


Place the lamb racks on a plate with sautéed potatoes and grilled vegetables. Drizzle California Raisin Red Wine Sauce generously.

Nutrition Facts

Servings 4