1/6 Photos of Rack of Spring Lamb with Roasted Garlic
1 hr 45 mins
1 hr 30 mins
For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration
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Units: US | Metric
- 2 head garlic
- 36.97 ml olive oil
- 59.14 ml water
- 44.37 ml whole grain mustard
- 29.58 ml fresh lemon juice
- 2.46 ml salt, plus more to taste
- 2.46 ml freshly ground pepper, plus more to taste
- 354.88 ml fresh white breadcrumbs
- 3 racks of lamb, each about 1 1/2 lb,trimmed of excess fat
- 29.58 ml unsalted butter, melted
- 1Preheat an oven to 400°F.
- 2Discard the excess papery skin from the garlic heads and place in a small baking dish.
- 3Drizzle with 1/2 Tbs.
- 4of the olive oil and the water.
- 5Cover with aluminum foil and bake until soft, about 45 minutes.
- 6Let cool slightly.
- 7Leave the oven set at 400°F.
- 8Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
- 9Whisk in the remaining 2 Tbs.
- 10olive oil, the mustard, lemon juice and 1/2 tsp.
- 11each salt and pepper.
- 12In another bowl, season the bread crumbs with salt and pepper.
- 13Lay the racks of lamb in a roasting pan side by side and fat side up.
- 14Roast for 10 minutes.
- 15Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
- 16Then spread the bread crumb mixture over the garlic mixture.
- 17Drizzle with the melted butter and return the lamb to the oven.
- 18Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
- 19Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- 20Preheat a broiler.
- 21Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
- 22Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
- 23To serve, place the racks on a cutting board and slice between the ribs.
- 24Arrange 2 or 3 ribs on each warmed individual plate.
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Nutritional Facts for Rack of Spring Lamb with Roasted Garlic
Serving Size: 1 (64 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 149.9
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 3.3 g
- Cholesterol 10.1 mg
- Sodium 340.8 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 1.0 g
- Sugars 0.8 g
- Protein 2.5 g
The following items or measurements are not included:
racks of lamb