Rack of Spring Lamb with Roasted Garlic

Recipe by mielhollinger
READY IN: 1hr 45mins




  • Preheat an oven to 400°F.
  • Discard the excess papery skin from the garlic heads and place in a small baking dish.
  • Drizzle with 1/2 Tbs.
  • of the olive oil and the water.
  • Cover with aluminum foil and bake until soft, about 45 minutes.
  • Let cool slightly.
  • Leave the oven set at 400°F.
  • Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
  • Whisk in the remaining 2 Tbs.
  • olive oil, the mustard, lemon juice and 1/2 tsp.
  • each salt and pepper.
  • In another bowl, season the bread crumbs with salt and pepper.
  • Lay the racks of lamb in a roasting pan side by side and fat side up.
  • Roast for 10 minutes.
  • Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
  • Then spread the bread crumb mixture over the garlic mixture.
  • Drizzle with the melted butter and return the lamb to the oven.
  • Continue 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.
  • Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
  • Preheat a broiler.
  • Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
  • Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
  • To serve, place the racks on a cutting board and slice between the ribs.
  • Arrange 2 or 3 ribs on each warmed individual plate.