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Garlic Roasted Rack of Lamb with Butter Sauce Recipe
Marigold Voss

Garlic Roasted Rack of Lamb with Butter Sauce Recipe

A tender and flavorful garlic roasted rack of lamb served with a rich butter sauce. This elegant main course is perfect for special occasions, holidays, or a restaurant-style dinner at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 racks Lamb rack trimmed, frenched
  • 2 tbsp Olive oil extra virgin
  • 4 cloves Garlic minced
  • 1 tbsp Fresh rosemary chopped
  • 1 tsp Salt to taste
  • 1 tsp Black pepper freshly ground
  • 3 tbsp Butter unsalted
  • 1 tbsp Lemon juice fresh
  • ¼ cup Chicken broth low sodium
  • 1 tsp Dijon mustard optional

Equipment

  • 1 Oven Preheated
  • 1 Roasting pan With rack
  • 1 Skillet For butter sauce
  • 1 Cutting board Resting and slicing
  • 1 Sharp knife For carving
  • 1 Meat thermometer Optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pat the lamb racks dry with paper towels.
  3. Rub lamb with olive oil, garlic, rosemary, salt, and black pepper.
  4. Place lamb racks fat-side up in a roasting pan.
  5. Roast in the oven for 20–25 minutes until desired doneness.
  6. Remove lamb from oven and let rest for 10 minutes.
  7. Heat a skillet over medium heat and melt butter.
  8. Add chicken broth and simmer for 2 minutes.
  9. Stir in lemon juice and Dijon mustard if using.
  10. Slice lamb into chops and drizzle with butter sauce before serving.

Video

Notes

  • Use a meat thermometer for perfect doneness (medium-rare: 130–135°F).
  • Let the lamb rest before slicing to retain juices.
  • Serve with roasted vegetables or mashed potatoes.
  • Butter sauce can be made ahead and reheated gently.