Rack of Lamb (Herb Crusted With Roasted Garlic Sauce)

Recipe by Alan Leonetti
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READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
  • Remove and allow to rest 5 minutes.
  • Brush the mustard onto both sides of the seared lamb.
  • Season with salt and pepper.
  • Mix all of the herbs together.
  • Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
  • In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
  • Preheat oven to 350 degrees.
  • Cook in the oven 15 to 20 minutes or until medium-rare.
  • When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
  • Place the roasting pan on top of the stove over medium heat.
  • Remove the garlic and set aside.
  • Discard all the fat.
  • Add the white wine and the stock and reduce by half.
  • Place the roasted garlic in a blender or food processor.
  • Add the reduced stock and wine mixture and puree until smooth.
  • Add the tablespoon of butter and pulse to incorporate.
  • Season well with salt and freshly ground pepper.
  • For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.
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