Let’s Talk About This Garlic Roasted Rack of Lamb (Yes, with Butter Sauce!)
Alright, so you know how some recipes just sort of sneak up on you and suddenly they’re your special thing? This is mine. The first time I tried to roast a rack of lamb with garlic and butter sauce, I’ll be honest, I was mostly hoping not to set off the smoke alarm (again). And occasionally, I still do. But this dish? It’s become my little show-off move for Sunday dinners or anytime I want my family to think I’m way fancier than I actually am. The thing is, it’s way easier than people expect. Actually, my cousin Lauren still thinks I’m some sort of wizard for pulling this off. (If only she knew how many times I forgot to take the lamb out of the fridge ahead of time.)
Why You’ll Love This (At Least I Do!)
I make this when I want to impress someone—like my in-laws, or, honestly, just myself on a random Wednesday. My family actually goes bonkers for it, but it’s partly because of the buttery garlic sauce, which has totally rescued my overcooked lamb more than once. (Don’t you just hate it when you get distracted and it goes a bit too far?) Plus, the leftovers (if there are any) make the best sandwiches, although I’ll admit, sometimes I hide a few slices for myself. Shh.
What You’ll Need (Feel Free To Improvise)
- 1 rack of lamb (about 8 ribs; I’ve used both supermarket and butcher shop lamb—no shame either way)
- 4-5 big cloves of garlic, smashed (or honestly, a hefty spoonful of the stuff from the jar if you’re in a pinch)
- A small handful of fresh rosemary, chopped (dried works, about a tablespoon, but fresh really does smell better)
- 2-3 tbsp olive oil (my grandma always said Bertolli, but I just use whatever’s on sale)
- Salt and pepper (I like a heavy hand—makes the crust!)
- For the butter sauce:
- 75g (about 1/3 cup) unsalted butter
- 1 shallot, finely chopped (or half a small onion if that’s what you’ve got left over)
- 150ml (about 2/3 cup) beef or chicken stock (I sometimes use veggie stock—no one’s ever noticed)
- A splash of white wine (or, if you’re out, a squeeze of lemon works in a pinch!)
How I Actually Make It (With Minor Chaos)
- First things first—get that lamb out of the fridge early. Like, an hour early. I forget this every other time. Cold lamb just doesn’t cook evenly. If you forget, no biggie, just cook it a tad longer (not that I recommend it, but, well, life happens).
- Preheat your oven to 220°C/425°F. Not 200, not 250. If you have a fan oven, maybe drop it to 210°C/410°F.
- While that’s heating, mash together your garlic, rosemary, olive oil, salt, and pepper into a kind of chunky paste. Use your hands. Get in there. Or a food processor if you’re fancy (I’m usually not).
- Pat the lamb dry. Smear that garlicky paste all over the meat—don’t worry if it looks weird. It always does at this stage. Let it sit for a bit if you have the patience (I usually don’t).
- Pop the lamb in a roasting pan, fat side up (because you want that crusty top). Roast for about 20-25 minutes if you like it medium rare. And here’s where I always panic and poke it with a thermometer: 52-54°C (125°F-ish) is good for me. If you don’t have a thermometer, just trust your gut and maybe slice a bit to peek. Not scientific, but, you know, it works.
- When it’s done, rest it! And this is important, or you’ll end up with a puddle of lamb juice on your cutting board. Fifteen minutes, covered loosely with foil. (I use a tea towel if the foil box is empty, which is…often.)
- Now, butter sauce time: In a small saucepan, melt the butter over medium heat. Toss in your shallot and cook until it’s soft, about 2-3 minutes. I usually get distracted here and let it go a bit longer—no harm done. Splash in the wine and let it bubble for a minute, then pour in your stock. Simmer for a few minutes until it looks saucy, then taste and add more salt if it needs it. (This is definitely where I sneak a spoonful.)
- Slice your lamb between the bones. Serve with the butter sauce poured on top or on the side, depending on how messy you want the plates to look. Or just go rustic and let people dunk.
Notes Nobody Tells You (Learned the Hard Way)
- If you forget to rest the lamb, you’ll know. The cutting board will look like a murder scene.
- Actually, I’ve found that if you go a bit over on the garlic, it’s fine. Under? Not so much.
- The sauce keeps for a bit in the fridge, but thickens up. Just warm it gently (I once tried the microwave and it…well, don’t do that).
Variations I’ve Actually Tried (and One I Gave Up On)
- Once swapped the rosemary for thyme—pretty good, but not quite as punchy
- Tried a honey-mustard glaze instead of the garlic paste. Too sweet for my gang.
- Added a teeny bit of lemon zest to the butter sauce once. It woke things up, but I’m not sure my family noticed.
What You Need (But Don’t Panic If You Don’t Have It)
- Roasting pan (I once used a deep baking tray lined with foil—works in a pinch)
- Small saucepan for the sauce
- Meat thermometer is ideal. If you don’t have one, just do your best and trust your instincts. Or, check out this handy guide: Serious Eats Lamb Guide (they explain it better than I could)
- Sharp knife (or, in desperation, a decent bread knife works, but don’t tell my mum I said so)
How to Store It (If You Somehow Have Leftovers)
Pop the lamb into an airtight container in the fridge. It keeps for up to 3 days, but honestly, in my house it never lasts more than a day! The sauce can go in a jar and be reheated gently. I actually think it tastes even better the next day, but some people would argue with me on that.
How We Serve It (And the Weird Traditions We Have)
We love ours with crispy roast potatoes and a big green salad—nothing fancy. Sometimes, if it’s a holiday, I’ll serve it with a pea puree (sounds posh, but it’s just peas blitzed with some mint and butter). My aunt used to insist on Yorkshire pudding with lamb, which I thought was odd, but—it’s actually really great. Try it! Here’s a recipe I like: BBC Good Food Yorkshire Puddings.
Pro Tips (Things I’ve Messed Up So You Don’t Have To)
- I once tried skipping the resting step. Big mistake—don’t do it. The juices went everywhere and the lamb was dry.
- Rushing the sauce never works; let it bubble down until it smells rich. Otherwise it just tastes like warm stock. Trust me.
- Forgetting to preheat the oven? Guilty. It still works, but you won’t get that crispy crust, and that’s half the fun.
FAQ (Real People, Real Questions!)
- Do I have to use fresh garlic? Not really. The stuff in the jar is fine if you’re in a hurry, just don’t tell the garlic purists.
- Can I use lamb chops instead of a whole rack? Yep—you’ll just need to adjust the cooking time (probably a bit less).
- What if I don’t have wine for the sauce? A squeeze of lemon juice or a splash of vinegar does the trick. Actually, I’ve tried just stock and it’s still tasty.
- Is this super expensive? It can be, but if you look for deals or buy frozen racks (yep, they exist), you can usually swing it. Plus—special occasions, right?
- Can I make this ahead? You can cook the lamb ahead and warm it gently, but it’s really at its best fresh out the oven. Or, serve it room temp with the warm sauce.
One last thing—don’t stress the details too much. Lamb is forgiving, and honestly, a little char here and there just adds character (or so I tell my family!). Enjoy, and let me know how yours turns out, or if you discover a shortcut better than mine. I’m always up for less washing-up.
Ingredients
- 1 rack of lamb (about 1.5 lbs), frenched
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
Instructions
-
1Preheat the oven to 400°F (200°C). Pat the rack of lamb dry with paper towels.
-
2In a small bowl, mix together minced garlic, chopped rosemary, olive oil, salt, and black pepper. Rub this mixture all over the lamb.
-
3Place the lamb, fat side up, on a roasting rack in a baking dish. Roast for 25-30 minutes for medium-rare, or until desired doneness.
-
4While the lamb is roasting, melt the butter in a small saucepan over medium heat. Stir in lemon juice and cook for 1-2 minutes until slightly thickened.
-
5Remove the lamb from the oven and let it rest for 10 minutes. Slice into individual chops and drizzle with the butter sauce before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
