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lamb with spinach tomatoes and rutabaga
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4.84 from 6 votes

Lamb Loin with Red Wine Demi Glace

You'll love this restaurant style lamb loin with a red wine demi glace. Roasted and served on a bed of spinach and rutabaga puree, with a Tomato Confit. Simply Delicious.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Entree
Cuisine: French
Keyword: lamb chop recipe, rack of lamb
Servings: 4
Calories: 1428kcal
Author: Chef Dennis Littley


Red wine Demi Glaze

  • 3 large marrow bones
  • 2 large carrots chopped
  • 1 ½ onion chopped
  • 3 stalks celery chopped
  • ½ gallon cold water
  • 2 sprigs of rosemary
  • 5 sprigs of thyme
  • 2 tablespoons butter
  • ½ shallot thin sliced
  • 1 cup red wine

Rutabaga Puree

  • ½ Rutabaga medium diced
  • 1 pint whole milk
  • 1 teaspoon salt

Sauteed Spinach

  • ½ lb fresh baby spinach
  • ½ tablespoon butter
  • Salt and pepper to taste

Tomato confit

  • 2 capari vine ripened tomatoes
  • 3 cups olive oil
  • 2 sprigs of rosemary

Seared Lamb Loin

  • 2 Rack of lamb
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • Salt and pepper


Red wine Demi Glaze

  • In a 350 degree oven, roast marrow bones and vegetables on a large sheet pan for 45 minutes.
  • Remove from oven, place all contents into a stock pot (or pasta pot), and cover with water.
  • Bring contents of pot to a boil for 10 minutes, reduce heat to a simmer, add whole herbs, cook for 8 hours on a simmer.
  • Strain the mixture, place liquid back into the pot and reduce it on medium high, until it is a glaze.
  • In a medium sized pot, place butter and shallots on low heat until caramelized it is a very slow process, make sure it does not burn, could take from 20-30 minutes.
  • Deglaze the medium sized pot with red wine, and cook off alcohol on high for 1 minute. Pour demi into medium pot, bring it up to temperature, serve warm

Rutabaga Puree

  • Place rutabaga in a medium pot, add milk and boil on high until fork tender.
  • Strain and reserve milk. Place rutabaga in blender, slowly add reserved liquid until it is a silky, smooth puree. You may not use all of the milk. Dispose of what remains, add salt to taste. Serve warm.

Sauteed Spinach

  • Steam spinach until just wilted.
  • In a small sauté pan on high heat add butter and sautee spinach. Season with salt and fresh cracked pepper. *
  • Tomato Confit
  • Keep tops on tomatoes, using a paring knife, slice a small x onto the bottom, just deep enough to penetrate skin.
  • In a small pot on low heat, place tomatoes with rosemary and olive oil. Cook for about 20-30 minutes until the skin blisters.*

Seared Lamb Loin

  • Preheat oven to 350 degrees Fahrenheit. Debone rack of lamb, leaving one center rib on the loin.
  • Season with salt and pepper. In a large, very hot sauté pan, add oil and butter until melted. Sear lamb, approximately 2-3 minutes on each side.
  • Place lamb in oven for 5-7 minutes for medium rare.


*Lay cooked spinach on a paper towel to absorb excess moisture before you plate. *Tomatoes are going to be very soft, so remove them from the pot with a slotted spoon and drain excess oil by placing on a paper towel. Serve warm *Allow your lamb to cool for 10 minutes before slicing to let the juices settle. *Wondering how to turn a rack of lamb into a lamb loin? How thin to cut the shallots and how much to cook them? Check out my photographic tutorial on Free Spirit Eater for reassurance.


Calories: 1428kcal | Carbohydrates: 19g | Protein: 43g | Fat: 126g | Saturated Fat: 50g | Cholesterol: 234mg | Sodium: 988mg | Potassium: 1377mg | Fiber: 4g | Sugar: 11g | Vitamin A: 12235IU | Vitamin C: 36.6mg | Calcium: 300mg | Iron: 6.3mg