Rack of Lamb with Ginger Brandy Sauce


  • Prep Time5 mins
  • Total Time5 mins
  • Makes6 to 8 servings
*PLUS Cooking time: 20 minutes, Roasting Time: 20 minutes


  • 2 racks of lamb, about 8 ribs each

  • 6 tbsp honey-Dijon mustard

  • 1 pinch salt and pepper

  • 1/4 cup butter

  • 1/4 cup finely grated fresh ginger

  • 3 cups chicken broth

  • 2/3 cup brandy

  • 1/2 cup 35% cream

  • 2 tbsp finely chopped fresh tarragon or thyme


  • Place oven rack in top third of oven. Preheat to 375F (190C). Place a wire rack on a large shallow-sided baking sheet. Place lamb, fat-side up, on wire rack. Smear 1 tbsp (15 mL) mustard over fat-side of each lamb rack. Sprinkle with salt and pepper.

  • Roast in centre of oven until a thermometer inserted into centre of meat reads 140F (60C) for medium-rare, about 20 to 25 min depending on size of rack.

  • Meanwhile, melt butter in a saucepan over medium heat. Add ginger. Stir frequently until fragrant, 2 min. Add broth, brandy and remaining 4 tbsp (60 mL) mustard. Boil over high heat, stirring often, until reduced to about 1 cup (250 mL), from 15 to 20 min. Add cream and continue boiling, stirring constantly, until sauce is thickened, about 3 more min. Stir in tarragon. Taste and add salt and ground pepper, if needed.

  • When lamb is done, let stand 5 min. Slice into chops. Remove to plates or a platter. Drizzle with Ginger Brandy Sauce. Great with baby potatoes.

Nutrition (per serving)

Calories 302, Protein 12g, Carbohydrates 9g, Fat 23g, Fibre 0g, Sodium 503mg.

A rack of lamb is a snap to roast and equally simple to carve. Reduce dinner-prep stress by making the sauce in advance.


Make the Ginger Brandy Sauce in advance. It will keep well, covered and refrigerated, for up to two days.