Roast Rack of Lamb with Natural Jus

Preparation info

  • Difficulty


  • yield:


    main-course servings

Appears in


By James Peterson

Published 1991

  • About

A rack of lamb, being a red meat, is roasted to a lower internal temperature than chicken, veal, or pork, meaning that it releases little in the way of juices during the roasting process. To supplement the jus, spread the roasting pan with the trimmings from the rack (with the fat trimmed off) or a pound (500 grams) or so of lamb stew meat cut into small pieces, and brown these in a hot oven before setting the rack on top. (This base of trimmings is called a fonçage.)


american 8-rib rack of lamb or new zealand 8-rib racks of lamb 1 or 2 1 or 2
salt and pepper to taste to taste
trimmings from the rack(s) or lamb stew meat cut into ½-inch (1 cm) pieces 1 lb 450 g
stock or water as needed as needed


  1. Season the lamb with salt and pepper and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
  2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack(s) and roast until lightly browned, about 20 minutes.
  3. Place the rack(s) on top of the trimmings and return the pan to the oven. Roast until springy to the touch, about 25 minutes. Transfer the rack(s) to a plate or platter. Let rest, loosely covered with aluminum foil, for 15 minutes.
  4. Put the roasting pan on top of the stove and pour over 1 cup (250 milliliters) stock or water. Bring to a boil and boil until a brown crust of caramelized juices forms on the bottom of the roasting pan. Pour out any liquid fat floating on top. Deglaze again with another cup (250 milliliters) stock or water and scrape up the juices. If you’re using stock, repeat the caramelization as many times as practical before deglazing a final time. Strain the jus through a fine chinois. Pass the jus in a sauceboat at the table.