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Outback Steakhouse Outback Rack Recipe
Outback Steakhouse Outback Rack
By Todd Wilbur

Recipe Type: Entree
Calories: 840
Cook Time: 40 minutes
Recipe Rating: 4.6 (5 reviews)
Menu Description: "A 14-ounce rack of New Zealand lamb served with a Cabernet sauce."

Since the lamb racks Outback serves are smaller than the racks you'll most likely find at the market, just one New Zealand rack should be enough for two people. The racks I get at Costco weigh in anywhere from 24 to 28 ounces, and I've seen even bigger racks at other markets. Just 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.

Lamb Seasoning
1 1/2 teaspoons salt
Submitted on: 08/22/08
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.
Submitted on: 09/12/07
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!
Submitted on: 07/10/06
I'm american living in new zealand, the new zealanders I made this for thought the sauce too peppery. Will make again, but without the cayenne. They would know how lamb should taste.
K.W. Bush  
Submitted on: 06/28/06
I used this recipe on thick pork chops. It was exelent. You need to try it.
Submitted on: 06/26/06
Finally, I've been waiting years for this recipe. I love to use the cabernet sauce for steak. Nothing better!! Now if we could only get the mustard veinegrette receipe that outback has, and I'll never need to go there again!!