@salt_hank
salt hankRack of lamb and pan sauce #CascadePartner #ad Recipe below, visit #70Dishes70Years to check out Cascade's digital cookbook featuring other recipes to celebrate 70 years of trusting Cascade to leave nothing behind on your dishes, giving you more time with the people you love (link in bio). #CascadePlatinumPlus Recipe below: INGREDIENTS Compound Butter: Thyme Rosemary Sage Oregano Garlic Butter Lamb: Rack of lamb Salt & Pepper Pan Sauce: Butter Shallots Cabernet Beef stock Salt & Pepper METHOD Season your rack of lamb heavily and sear on all sides. Place in fridge to cool Blend your herbs & garlic with softened butter until they reach a whipped consistency Rub your compound butter all over the rack of lamb and roast at 425* until it reaches an internal temp of 135* Deglaze your pan with diced shallots, scraping the lamb fond off the bottom of the pan. Add a half cup of wine and reduce fully Add your beef stock and reduce until it reaches a silky, thick consistency. Mount with cold, cubed butter Carve your lamb and top with sauce. Garnish with roughly chopped parsley and chives and serve
On the profile · Jan 23, 2026