Ok, anyone that follows us knows we love playing with spices and herbs. And if you want to have something that's full of flavor, and ready in about 40 minutes, then this recipe is for you! It's hard for me to believe how much we love Lamb. I grew up thinking lamb had a strong flavor and not something we ever ate. We were at Barb & Patty's butcher place the other day. They recommend a rack of lamb from Australia. They didn't have any lamb from Ohio available. So, we figured.... if she is recommending the lamb.....we have to make our herb-crusted lamb! Any excuse to make this will work for me, but especially if the butcher recommends the cut of meat!
Cooking the Lamb
This lamb was so tender and delicious. First, we did a simple rub on the lamb that included Thyme, salt, and pepper. Then, we pan-seared the lamb ribs with a bunch of (20!!) garlic cloves. Did I mention, I don't think there is anything much better than Garlic Herb Crusted Lamb with a zippy lemon sauce 😁 . We placed the Lamb ribs in the oven for about 30 minutes. Then pulled the lamb out and let it rest. We removed the garlic and added fresh garlic cloves to the drippings, the juice from a lemon, the zest, and white wine to make the sauce. Cooked it down for about 5 minutes until the garlic was soft. Finally, add some cornstarch to thicken. We pour it over the lamb and let it set for about 10 minutes. DELISH!
The lemon and wine sauce coats the lamb and makes for an extremely tender bite. Don't forget to sprinkle some cilantro on top! We served the lamb with a Risotto topped with shiitake mushrooms, and a side of sugar snap peas and asparagus.
Herb Crusted Lamb Chops with a wine lemon garlic sauce
Ingredients
- 1 Rack Of Lamb
- 2 teaspoon Thyme or to coat all sides
- 2 teaspoon salt
- 2 teaspoon Black Pepper
- 1 Tablespoon Olive Oil
- 20 Cloves Garlic
- 1 Large Lemon
- Zest of 1 lemon
- 1 Cup White Wine
- 1 teaspoon Corn Starch
- ¼ Cup Cilantro or Parsley
Instructions
- Coat the Rack of Lamb with Thyme, Salt, and Pepper. Let set while prepping garlic
- Preheat oven to 375 degreesClean garlic. Zest and juice lemon, Measure wine
- Heat olive oil and ½ of the garlic in an oven safe sauté pan
- Place rack of lamb in the sauté pan
- Sear the lamb on all sides until browned
- Place the lamb in the oven for 30 minutes
- Remove the lamb from the oven. Place on a plate and let it rest
- Take the pan (be careful not to touch the handle, without a pot holder, like I did!!!) place it on the burner and start to heat the pan drippings. Remove any garlic that might be really brown (or burnt!). Add the rest of the garlic to the pan drippings
- Add the wine, lemon juice, and zest to the pan drippings
- When the sauce starts to boil. Take a spoon full of the wine/pan drippings and mix into the corn starch. Pour back into the pan to thicken the sauce. We added some Large Peppers but not necessary. Only add peppers if you like extra spice.
- Pour the wine, lemon mixture over the rack of lamb
- Sprinkled the Cilantro or Parsley on the rack of lamb
- Cut the ribs into serving sizes. Cut between the bones
- Serve with your favorite side dishes. We like serving it with risotto, mashed potatoes, or polenta.
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