Dinner

Easy Garlic Roasted Rack of Lamb with Butter Sauce Recipe

Name: Easy Garlic Roasted Rack of Lamb with Butter Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 rack lamb, frenched (about 8 ribs); 1 tsp kosher salt; 1 tsp ground black pepper; 1 tsp powdered instant chicken stock; 1 tsp garlic powder; 1 tsp onion powder; 10 whole garlic cloves, unpeeled; 1 small bunch fresh thyme; 1/2 cup unsalted butter, cut into cubes; 1/2 cup butter dipping sauce

ByHarper Ellington October 21, 2025October 21, 2025

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Introduction

This easy garlic roasted rack of lamb with butter sauce is a fantastic way to impress your guests without spending hours in the kitchen. The simple garlic rub enhances the natural flavor of the lamb, while the rich butter sauce adds a delicious finishing touch. Perfect for special occasions or a special dinner at home.

A close-up view of a single lamb chop held above a white bowl of creamy sauce by a woman's hand. The lamb chop has a dark, crispy, and seasoned crust on its outer edges, with a pink, juicy, and tender middle. The bone extends from the top of the chop, showing a slightly browned tip. The bottom part of the lamb chop is dipped in a creamy, thick sauce speckled with finely chopped herbs and red pepper flakes. The white bowl below is filled halfway with the same creamy sauce. The background is softly blurred with a white marbled texture visible beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rack lamb, frenched (about 8 ribs)
1 tsp kosher salt
1 tsp ground black pepper
1 tsp powdered instant chicken stock
1 tsp garlic powder
1 tsp onion powder
10 whole garlic cloves, unpeeled
1 small bunch fresh thyme
1/2 cup unsalted butter, cut into cubes
1/2 cup butter dipping sauce, for serving

Instructions

Step 1: Preheat your oven to 425ºF (220ºC). Generously rub the rack of lamb with kosher salt, ground black pepper, powdered instant chicken stock, garlic powder, and onion powder. Let the seasoned rack of lamb sit at room temperature for 30-45 minutes to ensure even cooking.
Step 2: Line the bottom of a roasting pan with the whole, unpeeled garlic cloves. Place the seasoned rack of lamb on top of the garlic. Scatter fresh thyme sprigs around the lamb, then distribute the cubes of unsalted butter evenly over the top of the meat.
Step 3: Roast the prepared rack of lamb in the preheated oven for about 25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF (60ºC) for medium-rare doneness.
Step 4: Remove the rack of lamb from the oven and transfer it to a cutting board. Cover loosely with foil or parchment paper and let it rest for 10 minutes to allow the juices to redistribute for maximum tenderness. Then slice between the ribs with a sharp knife to create individual chops.
Step 5: Arrange the carved lamb chops on a serving platter. Serve with the roasted garlic cloves from the pan and the butter dipping sauce for drizzling or dipping. Enjoy immediately.

Tips & Variations

Bring the lamb to room temperature before roasting to avoid uneven cooking.
Use a meat thermometer to pull the lamb out at 5 degrees below your target temperature to prevent overcooking.
Fresh rosemary can replace thyme for an equally delicious herb fragrance.
If you can’t find frenched racks, ask your butcher to french the bones, or use lamb chops arranged together.
Serve with roasted vegetables, mashed potatoes, and a fresh arugula salad for a complete meal.

Storage

Store leftover lamb tightly wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Keep the butter sauce separately in a small container. You can freeze cooked lamb for up to 2 months by wrapping portions tightly in plastic wrap and foil. Reheat gently in a 300°F oven for 10-15 minutes to warm through without overcooking. Warm the butter sauce separately over low heat before serving.

How to Serve

A roasted rack of lamb with eight visible bones is laid out in a metal roasting pan, showing a crusty, dark brown, and peppery spice coating on the meat’s surface. The lamb is garnished with small sprigs of fresh green thyme scattered on top and around. The pan also contains golden brown, caramelized onion halves with a slightly translucent texture and a reddish hue on a few, arranged closely along the edges. The background surface is white with a marbled texture, adding a clean and bright setting to the rich colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh thyme?

Yes, you can substitute 1 teaspoon of dried thyme for fresh. Add it to the seasoning rub instead of placing it around the meat.

What if I don’t have instant chicken stock powder?

If you don’t have instant chicken stock, you can use chicken bouillon powder or even beef bouillon for richer flavor. Alternatively, you can omit it and add a bit more salt to taste.