Rack of Lamb Herb Crusted with Roasted Garlic Sauce
Elevate your dinner table with this show-stopping Rack of Lamb Herb Crusted with Roasted Garlic Sauce. Perfectly tender racks of lamb are enrobed in a fragrant crust of fresh rosemary, thyme, parsley, and breadcrumbs, creating a golden, flavorful coating. Each bite is complemented by a luxurious roasted garlic sauce made with rich heavy cream, butter, and a bright touch of lemon juice. This elegant recipe combines the art of searing and roasting to achieve a juicy, medium-rare finish, while the homemade herb crust adds a stunning crunch. Ideal for special occasions or an indulgent dinner party, this recipe is a gourmet masterpiece that’s surprisingly approachable. Serve with your favorite sides, and let the bold flavors shine.
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Recipe Information
Ingredients
- 2 racks (about 8 ribs each) rack of lamb
- 2 tablespoons (chopped) fresh rosemary
- 2 tablespoons (chopped) fresh thyme
- 2 tablespoons (chopped) fresh parsley
- 8 garlic cloves
- 1 cup breadcrumbs
- 3 tablespoons Dijon mustard
- 4 tablespoons (divided) olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Place the garlic cloves on a small piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, wrap the foil tightly, and roast in the oven for 25-30 minutes until soft and golden. Once cooled, squeeze the roasted garlic out of the skins and set aside.
Trim the excess fat from the racks of lamb and pat dry with paper towels. Season with salt and black pepper on both sides.
In a small bowl, combine the chopped rosemary, thyme, parsley, breadcrumbs, and 2 tablespoons of olive oil. Mix well to create the herb crust mixture.
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb racks (fat side down first) until browned on all sides, about 2-3 minutes per side.
Remove the skillet from heat. Brush the seared lamb racks generously with Dijon mustard, then press the herb crust mixture evenly onto the mustard-coated surface.
Transfer the skillet to the oven and roast the lamb for 15-20 minutes for medium-rare (internal temperature of 130°F/55°C) or longer if you prefer more doneness. Let the lamb rest for 10 minutes before slicing.
While the lamb is roasting, prepare the roasted garlic sauce. In a small saucepan, melt the butter over medium heat. Add the roasted garlic and mash into a paste using a spoon or whisk.
Stir in the heavy cream and cook gently, stirring often, for about 5 minutes until the sauce thickens slightly. Add the lemon juice and season to taste with salt and pepper.
Slice the lamb between the ribs into individual chops. Serve with the roasted garlic sauce on the side or drizzled over the lamb. Enjoy!
Nutrition Facts
Calories |
6712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 551.8 g | 707% | |
| Saturated Fat | 243.4 g | 1217% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1782 mg | 594% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 314.5 g | 629% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 4360 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
