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Outback Steakhouse Outback Rack copycat recipe by Todd Wilbur
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Outback Steakhouse Outback Rack


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.

Start your meal off with Outback's famous Bushman Bread, and Blue Cheese Chopped Salad. Find all of my Outback Steakhouse copycat recipes here


Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Lamb Seasoning
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  •  
  • 1 tablespoon olive oil
  • 1 24- to 28-ounce rack New Zealand Lamb, trimmed and cut in half
Cabernet Sauce
  • 1 tablespoon butter
  • 1 teaspoon all-purpose flour
  • 1/4 cup cabernet sauvignon wine
  • 1/3 cup beef broth
  • 2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon minced parsley
  • Pinch lamb seasoning (from above recipe)
  • Do This
    • Restaurant/Brand
      Outback Steakhouse
    • Instructions

      1. Preheat oven to 425 degrees F.  

      2. Make the lamb seasoning by combining the ingredients in a small bowl.

      3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. If the oil begins to smoke, your pan is too hot.

      4. Trim the excess fat from rack of lamb and slice the rack in half so that you have two smaller racks with 4 bones each. Sprinkle each rack with the seasoning blend.

      5. Sear top and bottom of the racks in hot oil for 3 to 4 minutes or until the surface is browned. Put racks into an oven-safe roasting pan and bake for 15 minutes or until internal temperature is 130 degrees F (for medium). When the lamb is done remove it from the oven and cover the pan with foil and let the lamb sit for 8 to 10 minutes.

      6. While the lamb is baking make cabernet sauce by melting butter in the searing skillet (make sure you have not washed out this skillet—the browned goodness from the searing should still be in there). When the butter is melted add the flour and cook for a minute or until the flour begins to turn a tan color. Whisk in the other ingredients in the order listed, then turn off the heat.

      7. When the lamb is done resting, cut each rack into chops and serve with the cabernet sauce on the side.

      Serves 2.

Reviews
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Score: 4.67. Votes: 6
Rating of votes (6)
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mariana hansen
Sep 7, 2014, 22:00

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

chops58
Sep 11, 2007, 22:00

This dish is one of my favorite restaurant entree's. I was thrilled to find this recipe clone published - and positively overwhelmed with delight when I tasted the outcome. This IS the outback version to a "T". Wow!

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