Grilled Garlic Lamb Rack with Ragout of Vegetables - A hearty and delicious restaurant quality lamb rack you can make at home.

Ragout of Grilled Artichokes & Oven Dried Tomatoes

Make the ragout just before you grill the lamb rack and keep loosely covered and warm on the back burner of your stove.
Course Ragout
Cuisine New American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author David of Sunset & Sewanee


  • 1/2 cup olive oil
  • 1/2 cup white onion chopped
  • 1/2 cup carrot brunoise or small dice
  • 2 ribs of celery brunoise or small dice
  • 2 bay leaves
  • 1/4 cup garlic minced
  • 1/2 tsp red pepper flake
  • 1/4 tsp lemon juice
  • 1/2 cup white wine
  • 1 cup chicken stock
  • salt and pepper to taste
  • 1 1/2 cup grilled artichoke hearts roughly chopped or chopped in half
  • 1/2 cup oven-dried tomatoes
  • 1/2 cup Kalamata olives pitted, sliced in half
  • 1/4 cup of fresh thyme or lemon thyme chopped
  • 1 tbsp fresh rosemary minced
  • 2 tbsp fresh parsley minced


  1. In a medium pot or deep sauce pan, add the olive oil over medium heat. Once the oil has become hot add the onion, carrot, celery and bay leaf. Sauté until the vegetables are soft. Add the garlic, red pepper flake and sauté for an additional 5-8 minutes until the garlic is fragrant. Deglaze the pan with white wine and lemon juice. After about 5 minutes, when the wine has mostly cooked off, add the chicken stock. Reduce the heat to simmer, cover and let steep for 10 minutes, reserve. Right before you need the Ragout, add the roughly chopped artichoke hearts, oven dried tomato, Kalamata olives, fresh thyme, fresh rosemary, fresh parsley and heat through.