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Outback Steakhouse Outback Rack

By Todd Wilbur


Score: 4.67. Votes: 6
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Menu Description: "A 14-ounce rack of New Zealand lamb served with a Cabernet sauce."

Next time you make lamb, try this seasoning and sauce on it and make lamb the Outback way. Outback's racks are small, so if you find a 24- to 28-ounce rack of lamb, you'll get 2 servings with this recipe. Be sure to trim off most of the extra fat before you sear the lamb. And after the searing, don't wash out that skillet! You want those flavorful little bits (fond) in there to make the incredible Cabernet sauce that is served alongside the lamb for dipping, dousing, and drenching.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
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Score: 4.67. Votes: 6
Rating of votes (6)
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mariana hansen
Sep 7, 2014, 21:00

This is my favorite recipe from the Outback Steakhouse and Todd just nailed it. It tastes exactly the same in my opinion.

Chuck
Aug 21, 2008, 21:00

Made this last night. Excellent clone, however was a bit salty for me and I am a saltaholic. Gonna' cut the salt back by 1/2 next time.