If you’ve been following us, you know how much we love experimenting with spices and herbs. If you’re looking for a dish that’s bursting with flavor and takes less than 30 minutes to whip up, then you have to try this rack of lamb recipe! I have to admit, I’ve come to really enjoy lamb. Growing up, We never had lamb so I wasn't sure it was somthing I wanted to even try. Boy have I changed my mind! I love it!!!
We stopped by Barb & Patty's our local butcher shop, and they recommended an Australian rack of lamb. Unfortunately, they didn’t have any lamb from Ohio on hand. But when the butcher gives a recommendation like that, you just have to try it! So, we decided to go ahead and make this delicious herb crusted rack of lamb recipe. I mean, any excuse to cook this dish is a good one.
Cooking the Rack of Lamb
This herb crusted rack of lamb was incredibly tender and absolutely delicious! We started off with a simple rub using thyme, salt, and pepper, and it made all the difference.
We started by pan-searing some delicious lamb ribs with a whole bunch of (20) garlic cloves! And honestly, I can't think of anything better than Garlic Herb Crusted Rack of Lamb drizzled with a zesty lemon sauce. It's such a treat! 😁 .
To finish the cook we placed the rack of 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 rack of 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.
When it’s time to serve the rack of lamb, we usually go for two delicious chops per person! To cut it, simply slice between the bones—it’s really straightforward, and don’t forget to grab a sharp knife for the best results.
We’ve got some more recipes that we think you’ll! Enjoy exploring!
- Lamb Chops with spiced yogurt marinate - Lamb Chops are marinated in a blend of lemon, yogurt, and spices, and are pan-seared to perfection for maximum tenderness and flavor infusion.
- Chessy Mushroom Risotto - Discover how to make a tasty and unique Mushroom Risotto. This savory dish has an amazing combination of cheese, spices, and white wine.
- Lamb Chops - Garlic Herb Crusted Lamb Chops are ideal for a special dinner. Experience an explosion of flavor with roasted garlic, fresh herbs, and lemons!
- Asparagus and Snow Peas - Savor the delectable and nutritious combination of fresh sugar snap peas and asparagus for a truly satisfying side dish.
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 degrees. Clean garlic. Zest and juice the lemon. Measure the 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. Sear the lamb on all sides until browned
- Pop the lamb in the oven for about 20 minutes, or until it reaches your preferred temperature.
- 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. Mix together the cornstarch and 1 Tablespoon of Water. Pour the cornstarch mixture into the pan to thicken the sauce.
- Pour the delicious wine and lemon mixture over the rack of lamb. Then, sprinkle some fresh cilantro or parsley on top to add a burst of flavor!
- Cut the Lamb between the bones. We usually serve 2 lamb chops per person.
- Serve with your favorite side dishes. We like serving it with risotto, mashed potatoes, or polenta.
Please let us know what you think