Few dishes carry the elegance, richness, and bold flavors quite like a perfectly roasted Rack of Lamb. This Garlic Roasted Rack of Lamb with Butter Sauce is a timeless showstopper that’s perfect for special occasions, holidays, or a sophisticated weekend dinner.
The lamb is crusted with garlic, herbs, and olive oil, then roasted to juicy perfection, while a velvety, buttery sauce infused with herbs and drippings elevates the dish to restaurant-quality levels.
Why do I love this recipe? It’s simple—this dish brings together the earthy aroma of fresh herbs, the deep savory punch of roasted garlic, and the decadent finish of a butter-based sauce. It’s indulgent without being heavy, impressive yet approachable, and the flavor profile is unforgettable.
If you’ve never roasted a rack of lamb before, this recipe is a fantastic place to start. With step-by-step instructions, tips, and even variations, you’ll find this dish both rewarding and delicious. It’s a must-try for anyone looking to impress guests or simply indulge in a gourmet meal at home.
Time & Yield
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Resting Time: 10 minutes
- Total Time: 1 hour
- Servings: 4
- Calories per Serving: ~520 kcal
Ingredients
For the Lamb:
- 2 racks of lamb (8 ribs each), frenched (about 1.5 to 2 lbs total)
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons Dijon mustard (optional for extra flavor)
- 3 tablespoons olive oil
For the Butter Sauce:
- 4 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 1 sprig rosemary
- 1 sprig thyme
- 1/4 cup dry white wine or chicken stock (optional)
- Salt and pepper to taste
Directions
Step 1: Prepare the Herb-Garlic Mixture
In a small bowl, combine minced garlic, rosemary, thyme, salt, pepper, olive oil, and optional Dijon mustard to form a thick paste.
Step 2: Prep the Lamb
- Pat lamb racks dry with paper towels.
- Score the fat cap lightly (do not cut into the meat).
- Rub the garlic-herb mixture all over the lamb, pressing it into the meat.
- Let it marinate at room temperature for 30 minutes or refrigerate up to overnight.
Step 3: Roast the Lamb
- Preheat the oven to 450°F (230°C).
- Place the lamb racks bone-side down in a roasting pan or oven-proof skillet.
- Roast for 20-25 minutes for medium-rare (internal temp: 125–130°F / 52–54°C), or adjust time for desired doneness.
- Tent with foil and rest for 10 minutes before slicing.
Step 4: Make the Butter Sauce
- While lamb is resting, melt butter in a small saucepan over medium-low heat.
- Add smashed garlic cloves, rosemary, and thyme.
- Let it simmer gently for about 5 minutes. Optionally, deglaze with wine or stock and reduce for another 3 minutes.
- Strain and season with salt and pepper.
Step 5: Slice and Serve
- Slice between the bones to portion the lamb into individual chops.
- Plate and drizzle generously with the warm butter sauce.
Tips & Variations
Tips:
- Resting is essential: Resting allows the juices to redistribute, keeping the lamb moist.
- Use a thermometer: For precise doneness.
- Sear before roasting (optional): For extra crust, quickly sear the lamb in a hot skillet before roasting.
Variations:
- Crusted Lamb: Add breadcrumbs mixed with Parmesan to the herb paste for a crunchy crust.
- Spice it up: Add crushed red pepper flakes or smoked paprika for a kick.
- Different herbs: Try sage, marjoram, or oregano for a different aromatic profile.
Serving Suggestions
This elegant dish pairs beautifully with:
- Creamy mashed potatoes or garlic herb roasted potatoes
- Grilled asparagus or haricots verts (French green beans)
- A glass of full-bodied red wine like Cabernet Sauvignon, Syrah, or Bordeaux
- A side of mint yogurt sauce or chimichurri for a zesty contrast
Conclusion
Garlic Roasted Rack of Lamb with Butter Sauce is more than just a recipe—it’s a dining experience. With its juicy, flavorful meat and luxuriously silky sauce, this dish transforms any dinner into a special occasion. Whether you’re impressing guests or treating yourself, this recipe is both a statement and a delight.
Frequently Asked Questions (FAQ)
Q: Can I use boneless lamb instead of a rack?
Yes, but the presentation and flavor from the bones roasting will be different. A boneless lamb loin or leg can work; adjust cooking time accordingly.
Q: How do I “french” a rack of lamb?
“Frenching” means removing the fat and meat between the ribs. Many butchers offer this service, or you can do it with a sharp knife—YouTube has helpful tutorials.
Q: Can I make the butter sauce ahead of time?
Yes, but it’s best fresh. If you do make it ahead, store in the fridge and gently reheat over low heat.
Q: What if I don’t have fresh herbs?
Use dried herbs, but reduce the quantity by half (as dried herbs are more concentrated).
Q: How do I know when my lamb is done?
Use a meat thermometer. Here’s a quick guide:
- Rare: 120°F (49°C)
- Medium-Rare: 125-130°F (52-54°C)
- Medium: 135°F (57°C)
- Well Done: 145°F (63°C) – not recommended for lamb rack
