Garlic Roasted Rack of Lamb
Preparation: 10 minutes
Cook: 20 minutes
Servings: 4
INGREDIENTS:
-1 rack of lamb, frenched (approx. 8 ribs)
-1 teaspoon black pepper
-1 teaspoon kosher salt
-1 teaspoon instant chicken stock
-1 teaspoon garlic powder
-1 teaspoon onion powder
-10 cloves garlic, keep the skin on
-1 small bunch of fresh thyme
-1/2 cup unsalted butter, diced
-1/2 cup butter dipping sauce
For Butter dipping Sauce:
-6 tablespoons butter, melted
-Juice and zest of half a lemon
-4 cloves garlic, minced
-1 tablespoon Dijon mustard
-Pinch of cayenne pepper
-1/4 teaspoon paprika
-2 tablespoons of fresh chopped parsley.
-1 tablespoon freshly chopped chives
-2 teaspoons minced thyme
-1/4 teaspoon crushed red pepper flakes
-Salt and freshly ground black pepper
INSTRUCTIONS
For Butter dipping Sauce:
To make the butter sauce recipe: In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk the sauce to combine. Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.
For rack of lamb:
To make the roasted rack of lamb: Preheat your oven to 425ºF (220ºC). Rub the rack of lamb with salt, pepper, instant chicken stock, garlic powder, and onion powder. Allow the seasoned rack of lamb to come to room temperature.
Line the bottom of a roasting pan with the garlic cloves and arrange the seasoned rack of lamb on top. Place the fresh thyme sprigs around the rack of lamb; then arrange diced butter on top of the meat.
Roast the rack of lamb in the preheated oven until an instant-read thermometer inserted into the thickest part of the meat reads 135ºF (60ºC) – for medium-rare. Count approx. 25 minutes roasting time.
Remove the roasted rack of lamb from the oven. Transfer to a cutting board, cover with foil or parchment paper and allow to rest for 10 minutes to let the juices flow back into the meat. To cut the rack into individual ribs before serving: turn the rack of lamb upside down and carefully cut between the ribs using a sharp knife. Arrange the meat on a serving platter with roasted garlic cloves and the butter sauce on the side. Serve the rack of lamb immediately.
