roasted rack of lamb with herbed butter sauce

Name: Roasted Rack of Lamb with Herbed Butter Sauce
Prep time: 5 min
Cook time: 25 min
Yield: 2
Cuisine: French
Ingredients: ## LAMB; 1 rack of lamb, Frenched; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 1 teaspoon(s) instant chicken stock; 1 teaspoon(s) garlic powder; 1 teaspoon(s) onion powder; 1 teaspoon(s) paprika; 10 clove(s) garlic, whole; 1 small bunch fresh thyme; 1/2 cup(s) cold butter, cut into chunks; ## BUTTER SAUCE; 1/2 cup(s) butter, melted; 1/2 lemon, juiced and zested; 10 clove(s) garlic, from the roasted rack of lamb; 1 tablespoon(s) Dijon mustard; 2 tablespoon(s) chopped fresh parsley; 1 tablespoon(s) chopped fresh chives; 2 teaspoon(s) chopped fresh thyme; salt and pepper

3 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Aug 5, 2024

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prep time 5 Min

cook time 25 Min

method Roast

yield 2 serving(s)

Ingredients

LAMB
1 rack of lamb, Frenched
1 teaspoon salt
1 teaspoon pepper
1 teaspoon instant chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
10 cloves garlic, whole
1 small bunch fresh thyme
1/2 cup cold butter, cut into chunks
BUTTER SAUCE
1/2 cup butter, melted
1/2 lemon, juiced and zested
10 cloves garlic, from the roasted rack of lamb
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh thyme
salt and pepper

How To Make roasted rack of lamb with herbed butter sauce

Step 1

Bring the lamb rack out of the fridge for an hour before roasting. Mix the dry spices together. Preheat the oven 425 degrees F. Rub the lamb with the spice mixture. Place the rack in a roasting pan. Lay the cloves of garlic around the rack. Place the cuts of butter on top of the lamb.

Step 2

Roast the lamb for about 25 minutes. Remove the rack to a cutting board and tent with foil and let rest 15 minutes.
Step 3

Meanwhile, make the butter sauce by mixing the butter, zest, and juice of the half lemon. Mash the garlic cloves and mix those in the butter. Add the Dijon mustard, parsley, chives and thyme. Cut the lamb into ribs and serve with the butter.
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