Outback Steakhouse Outback Rack
By Todd Wilbur
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.
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- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.