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Garlic Roasted Rack of Lamb with Butter Sauce

Ingredients

  • 1 rack of lamb (about 8 ribs)

  • 1 tsp black pepper

  • 1 tsp kosher salt

  • 1 tsp instant chicken stock

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 10 gloves garlic - keep skin on

  • 1 small bunch fresh thyme

  • ½ cup unsalted butter diced

  • ½ cup butter dipping sauce (see recipe for serving)


Butter Sauce

  • 6 Tbsp butter melted (grass-fed is better)

  • Juice and zest of half lemon

  • 4 cloves minced

  • 1 Tbsp Dijon mustard

  • Pinch of cayenne pepper

  • 2 Tbsp fresh chopped parsley

  • ¼ tsp paprika

  • 1 Tbsp freshly chopped chives

  • 2 tsp minced thyme

  • ¼ tsp crushed red pepper flakes

  • Salt and freshly ground black pepper

Preparation

  1. Preheat oven to 425˚. Rub the rack of lamb with salt, pepper, instant chicken stock, garlic powder and onion powder. Allow the seasoned rack of lamb to come to room temperature.


  1. Line the bottom of a roasting pan with the garlic cloves and arrange the seasoned rack of lamb on top.  Place fresh thyme sprigs around the rack of lamb, then, arrange the diced butter on top of the meat.


  1. Roast in a preheated oven until an instant read thermometer inserted in the thickest part of the meat reads 135˚ for medium rare. Count approx. 25 minutes of roasting time.


  1. Remove the lamb from the oven. Transfer to a cutting board, cover with foil or parchment paper and allow to rest for 10 minutes to let the juices flow back into the meat.


  1. To cut the rack into individual ribs before serving, turn the rack upside down an carefully cut between the ribs,  Arrange the meat on a platter with roasted garlic cloves and the butter sauce on the side.  Serve immediately.


Butter Sauce:

  1. Combine butter, lemon and zest, cloves, Dijon mustard, cayenne pepper, and paprika.


  1. Add parsley, chives, thyme, pepper flakes, and salt and pepper to taste. 


  1. Add mustard and lemon juice a little at the time to suit your taste.


NOTES:

  • If you feel the meat is too rare after you cut off the first rib, put in the oven for 5-10more minutes WITHOUT turning on the heat.

  • Don’t skip the garlic cloves; they’re delicious spread on a piece of bread. 

  • Store leftovers up to 3 days in an airtight container.  Reheat in the oven to avoid the meat drying out.

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