Holiday Rack of Lamb

Holiday Rack of Lamb



  • 1 rack of lamb cut in two
  • 2 tbsp. olive oil
  • Salt and pepper

Lamb Coating

  • 1/4 cup hazelnuts coarsely crushed
  • 1 tsp. finely chopped thyme
  • 1 medium shallot, finely diced (approx. 2 tbsp.)
  • 2 tbsp. Dijon mustard


  • 1 shallot, finely diced
  • 1 cup of fresh raspberries
  • 1/2 cup of beef stock
  • Splash of Basalmic Vinegar
  • Splash of Bouchaine Pinot Noir
  • Salt and pepper


Heat oil in sauté pan on medium high and brown chop sections on all sides. Move to baking sheet and spread mustard mixture evenly on meaty side of chops. Finish in 350°F oven until meat thermometer registers 135°F in center for medium rare. Do not overcook! Remove from oven and let rest in pan.

Heat the same sauté pan while lamb is resting to medium-high and add shallots. Sauté for 2 minutes then add raspberries. Stir for 30 seconds and add stock, Pinot Noir, and any accumulated juices from resting lamb. Cook for about 2 minutes. Salt and pepper to taste.

Cut lamb ribs and plate on sauce.

You will love how the raspberry sauce plays off the Dijon Pinot Noir, developing deeper, richer flavors as the meal goes on—and the richness of the lamb pulls out even more! A true masterpiece of wine and food delight.