This Garlic Roasted Rack of Lamb is the most elegant main course for a holiday dinner, a special occasion, or anytime you want to feel a little fancy! It features a tender, perfectly roasted rack of lamb seasoned with a simple yet flavorful blend of garlic powder, onion powder, thyme, and other seasonings, all basted implicitly with butter as it roasts. I absolutely love serving Roasted Rack of Lamb because it looks so impressive on the table but is surprisingly easy to prepare. It’s particularly wonderful now, during the spring season when lamb feels so fitting for celebratory meals!
Why You’ll Love This Roasted Rack of Lamb
- Elegant Presentation: A frenched rack of lamb always looks stunning and sophisticated.
- Tender and Flavorful: Roasting ensures the lamb is cooked perfectly tender and juicy, infused with garlic and herb flavors.
- Surprisingly Easy: Despite its gourmet appearance, this recipe is straightforward and requires minimal active cooking time.
- Perfect for Special Occasions: Ideal for holiday dinners (like Easter!), anniversaries, or impressing dinner guests.
- Simple Seasoning, Big Impact: The garlic, onion, thyme, and chicken stock seasoning creates a delicious crust.
Ingredients for Garlic Roasted Rack of Lamb
Here’s what you’ll need to make this elegant roasted lamb. The full list with measurements is in the recipe card below.
Lamb & Seasoning
- Rack of lamb, frenched (approx. 8 ribs) (Meat)
- Black pepper (Spice)
- Kosher salt (Seasoning)
- Instant chicken stock (or bouillon powder) (Flavoring)
- Garlic powder (Spice)
- Onion powder (Spice)
Aromatics & Fat
- Garlic cloves, skin on (Aromatic)
- Fresh thyme sprigs (Herb)
- Unsalted butter, diced (Fat)
Serving Sauce (Optional)
- Butter dipping sauce (Sauce) (Recipe link provided in original source)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic garlic and herb flavors on this Roasted Rack of Lamb, but here are some delicious variations:
- Rosemary & Garlic: Substitute fresh rosemary sprigs for the thyme.
- Mustard Crusted: Slather the rack with Dijon mustard before seasoning and roasting.
- Herb Crust: Mix breadcrumbs with fresh herbs (parsley, rosemary, thyme) and press onto the fat cap before roasting.
- Different Seasoning: Use a Greek seasoning blend or Herbes de Provence instead of the specified mix.
- Mint Sauce: Serve with a classic mint sauce or mint jelly instead of butter sauce.
How to Make Garlic Roasted Rack of Lamb
Let me show you how easy it is to make this impressive Garlic Roasted Rack of Lamb:
Prep Lamb and Oven
- First, I preheat my oven to 425ºF (220ºC).
- I rub the rack of lamb all over with salt, pepper, instant chicken stock powder, garlic powder, and onion powder. Ensure it’s well seasoned on all sides.
- I allow the seasoned rack of lamb to come to room temperature for about 30 minutes before roasting. This helps it cook more evenly.
Arrange for Roasting
- I line the bottom of a roasting pan with the whole, skin-on garlic cloves.
- I arrange the seasoned rack of lamb on top of the garlic cloves (fat cap usually facing up).
- I place the fresh thyme sprigs around the rack of lamb.
- Then, I arrange the diced unsalted butter pieces evenly on top of the meat. The butter will melt and baste the lamb as it roasts.
Roast the Lamb
- I carefully place the roasting pan in the preheated oven.
- I roast the rack of lamb until an instant-read thermometer inserted into the thickest part of the meat (not touching the bone) reads 135ºF (57ºC) for medium-rare. This typically takes approximately 25 minutes of roasting time, but always rely on the thermometer for accuracy. (Adjust target temperature for your preferred doneness: approx. 125-130°F for rare, 140-145°F for medium).
Rest and Carve
- I remove the Roasted Rack of Lamb from the oven.
- I transfer it carefully to a cutting board.
- I cover it loosely with foil or parchment paper and allow it to rest for 10 minutes. Resting is crucial! It allows the juices to redistribute back into the meat, ensuring a tender and juicy result.
- To carve the rack into individual chops (ribs) for serving, I turn the rested rack of lamb bone-side up (this makes it easier to see where to cut).
- Using a sharp knife, I carefully cut down between the ribs to separate them into individual chops.
Serve
- Arrange the lamb chops on a serving platter.
- Serve with roasted garlic cloves and sauce.
Tips and Tricks for the BEST Rack of Lamb
Here are my secrets for making perfect Roasted Rack of Lamb:
- Use a Meat Thermometer: This is the most important tool for perfectly cooked lamb. Doneness happens quickly, and a thermometer removes the guesswork.
- Room Temperature: Letting the seasoned lamb sit at room temperature for 30 minutes before roasting helps it cook more evenly.
- Frenched Rack: Ask your butcher to “french” the rack (remove the meat and fat between the rib bones) for a classic, elegant presentation.
- Resting is Mandatory: Don’t skip the 10-minute resting period! It makes a huge difference in the juiciness of the lamb.
- Roast Garlic: The garlic cloves roasted alongside the lamb become soft, sweet, and delicious – perfect for spreading on bread or serving with the meat.
How to Serve
This Garlic Roasted Rack of Lamb is an elegant main course. Serve it with:
- Butter Sauce: The suggested butter dipping sauce (recipe linked in original source).
- Roasted Vegetables: Potatoes, asparagus, Brussels sprouts, or carrots roasted alongside or separately.
- Mashed Potatoes or Polenta: Creamy bases to complement the rich lamb.
- Mint Sauce or Jelly: A classic pairing for lamb.
- A Simple Salad: A light green salad with vinaigrette.
Serve immediately after resting and carving.
Make Ahead and Storage
This dish is best served fresh after roasting and resting. Leftover cooked lamb chops can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or skillet to avoid overcooking.
FAQs about Garlic Roasted Rack of Lamb
- What does “frenched” mean?
- A frenched rack of lamb has had the meat, fat, and connective tissue removed from the rib bones, creating neat “handles” for an elegant presentation. Your butcher can usually do this for you.
- What internal temperature should I cook the lamb to?
- It depends on your preference: Rare: 125-130°F (52-54°C); Medium-Rare: 130-135°F (54-57°C); Medium: 135-140°F (57-60°C); Medium-Well: 140-145°F (60-63°C). Remember the temperature will rise slightly during resting. For this Roasted Rack of Lamb recipe, 135°F (medium-rare) is recommended.
- Can I sear the lamb before roasting?
- Yes, for an even deeper crust, you can sear the fat cap side in a hot, oven-safe skillet before placing it in the roasting pan with the aromatics and roasting as directed (you might need slightly less oven time).
Enjoy this elegant, flavorful, and surprisingly easy Garlic Roasted Rack of Lamb! It’s a perfect centerpiece for a special meal.
Print
Garlic Roasted Rack of Lamb with Butter Sauce
- Prep Time: 10 minutes
- Resting Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Description
Easy Rack of Lamb Recipe – This Garlic Roasted Rack of Lamb is the most elegant family holiday dinner ever! A simple rub and roasting method yield tender, flavorful lamb, perfect served with a butter dipping sauce.
Ingredients
Scale
- 1 rack of lamb, frenched (approx. 8 ribs)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon instant chicken stock powder/granules (or bouillon powder)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 10 cloves garlic, skin on
- 1 small bunch of fresh thyme sprigs
- 1/2 cup (1 stick, 113g) unsalted butter, cut into small dice
- 1/2 cup butter dipping sauce (recipe link needed, see notes), for serving
Instructions
- Prepare Lamb: Pat the rack of lamb dry with paper towels. In a small bowl, combine the salt, pepper, instant chicken stock powder, garlic powder, and onion powder. Rub this seasoning mixture evenly all over the rack of lamb. Allow the seasoned lamb to sit at room temperature for about 30 minutes before roasting.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Roasting Pan: Line the bottom of a roasting pan with the unpeeled, skin-on garlic cloves. Place the seasoned rack of lamb on top of the garlic cloves. Arrange the fresh thyme sprigs around the rack of lamb. Dot the top of the lamb evenly with the diced butter.
- Roast: Roast the rack of lamb in the preheated oven until an instant-read thermometer inserted into the thickest part of the meat (not touching the bone) reads 130-135°F (54-57°C) for medium-rare. This will take approximately 20-25 minutes, but cooking time will vary based on the size of the rack and your oven. Adjust cooking time for desired doneness (e.g., 125°F for rare, 140°F for medium).
- Rest Lamb (Crucial): Remove the roasted rack of lamb from the oven. Transfer it to a cutting board. Cover loosely with foil and let it rest for 10 minutes. Resting allows the juices to redistribute, resulting in more tender and flavorful meat.
- Carve Lamb: To cut the rack into individual chops (ribs), turn the rested rack of lamb so the bone side is facing up. Carefully slice between the rib bones using a sharp knife.
- Serve: Arrange the lamb chops on a serving platter along with the roasted garlic cloves (squeeze the softened garlic out of the skins to eat). Serve immediately with the butter dipping sauce on the side.
Notes
- Frenched Rack: “Frenched” means the meat has been scraped clean from the ends of the rib bones for a nicer presentation. You can ask your butcher to do this.
- Seasoning: Bringing the lamb to room temperature before roasting helps it cook more evenly.
- Garlic: Roasting the garlic with the skin on makes it soft, sweet, and easy to squeeze out after cooking.
- Doneness: Using an instant-read thermometer is the best way to ensure the lamb is cooked to your desired temperature. Remember the temperature will rise slightly during resting.
- Resting: Don’t skip the resting step! It’s essential for juicy lamb.
- Butter Dipping Sauce: This recipe mentions serving with a butter dipping sauce but doesn’t provide the recipe for it. You would need to link to or provide your preferred butter sauce recipe separately.
- Storage: Store leftover lamb tightly wrapped in the refrigerator for up to 3 days. Reheat gently.