Rack of Lamb Marsala

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Rack of Lamb Marsala

You can use boneless lamb for this recipe but using the rack of lamb makes this dish look so fancy yet very easy!  Why not dazzle your family or guests with this Italian dish.

I love using fresh herbs in this dish.  You can use dried but if you are making this special dish then go for the fresh! 



  • 2 racks of lamb, French trimmed
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons unsalted butter, melted
  • 1 lemon, zest
  • 2 teaspoons lemon juice
  • 1 1/4 teaspoons sea salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1 1/2- 2 tablespoons Dijon mustard
  • 2-3 tablespoons olive oil or coconut oil or lard
  • 1/2 cup marsala
  • 1 cup lamb or chicken stock
  • 1 tablespoon butter


  1. Preheat oven to 350° F. Take the prepared lamb and set aside on a platter or clean work board

  2. In a food processor, mini chopper or blender add parsley, thyme, butter, lemon zest, lemon juice, salt, and pepper. Blend until combined.

  3. Coat both sides of the lamb racks with the Dijon mustard then rub the herb mixture to cover. This will create your crust!

  4. Heat a large sauté pan over a medium-high temperature. Once hot add in each rack of lamb (do in batches) for 3 minutes per side.  This will create a nice crust. Place on a baking sheet or roast pan and place in the oven for 15 minutes.

  5. Using the same sauté pan over medium-high heat add in marsala and stock. Bring to a boil then reduce the temperature to medium. Let cook until the liquid reduces to 1/2 then add in butter.

  6. Take the lamb from the oven and move to a large platter. Drizzle with the marsala then serve and enjoy!

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