Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Garlic Roasted Rack of Lamb with Butter Sauce Recipe

★★★★★

4.9 from 139 reviews
  • Author: Harper
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Easy Garlic Roasted Rack of Lamb with Butter Sauce is a restaurant-quality dish that looks impressive yet is simple to prepare. Featuring a flavorful garlic and herb rub and a rich butter sauce, this recipe roasts a frenched rack of lamb to perfection in under an hour. Ideal for special occasions or when you want to impress your guests with minimal effort, it delivers tender, juicy lamb with a beautifully caramelized crust and a delectable garlic butter accompaniment.

Ingredients

Scale

For the Lamb:

  • 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

For Serving:

  • 1/2 cup butter dipping sauce

Instructions

  1. Season the Rack of Lamb: Preheat your oven to 425°F (220°C). Generously rub the rack of lamb all over with kosher salt, ground black pepper, powdered instant chicken stock, garlic powder, and onion powder. Allow the meat to sit at room temperature for 30-45 minutes to ensure even cooking.
  2. Prepare Roasting Pan and Arrange Aromatics: 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 evenly distribute the cubes of unsalted butter over the rack.
  3. Roast the Lamb: Roast the lamb in the preheated oven for about 25 minutes. Use an instant-read thermometer to check doneness; the internal temperature should reach 135°F (60°C) for medium-rare. This step ensures perfectly cooked meat every time.
  4. Rest and Carve the Lamb: Remove the lamb from the oven and transfer it to a cutting board. Loosely cover with foil or parchment and let it rest for 10 minutes to allow the juices to redistribute. After resting, invert the rack and slice between the ribs with a sharp knife to create individual chops.
  5. Plate and Serve: Arrange the carved lamb chops on a serving platter. Serve alongside the roasted garlic cloves from the pan and offer the butter dipping sauce for drizzling or dipping. Serve immediately and enjoy the rich, flavorful meal.

Notes

  • Bring the lamb to room temperature before roasting to ensure even cooking and avoid an overcooked exterior with a raw center.
  • Use an instant-read thermometer to achieve medium-rare doneness, removing the lamb when it reaches about 135°F (60°C).
  • Allow the meat to rest for at least 10 minutes after roasting to retain all the flavorful juices.
  • Sear the lamb fat-side down in a hot pan before roasting for the best crust (optional step for extra flavor).
  • Roasted garlic cloves can be spread on bread or added to dishes for a sweet, mellow garlic flavor.
  • Butter sauce can be substituted with mint jelly, chimichurri, or a red wine reduction for variety.
  • Leftover lamb keeps in the fridge up to 3 days and can be frozen for up to 2 months (without butter sauce).
  • Reheat lamb gently in a 300°F oven and warm butter sauce separately over low heat to avoid overcooking.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Keywords: rack of lamb, roasted lamb, garlic lamb, easy lamb recipe, butter sauce, dinner recipe, lamb chops, herb roasted lamb

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://harperellington.com/easy-garlic-roasted-rack-of-lamb-with-butter-sauce-recipe/