Make your next special occasion truly unforgettable with this Oven-Roasted Lamb Rack with Cowboy Butter Sauce. This elegant dish is perfect for holidays, celebrations, or any time you want to impress. Bursting with flavor – the tender lamb is cooked to perfection and topped with a rich, herb-infused butter sauce that will have you licking your plate.

Jump to:
- Why You’ll Want to Make Oven-Roasted Lamb Rack with Cowboy Butter Sauce
- Ingredients – Here’s What You’ll Need for the Oven-Roasted Lamb Rack
- Steps to Make the Oven-Roasted Lamb Rack
- Ingredients – Here’s What You’ll Need to Make the Cowboy Butter Sauce
- Steps to Make the Cowboy Butter Sauce
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Meats for the Main Course
- Recipe
Why You’ll Want to Make Oven-Roasted Lamb Rack with Cowboy Butter Sauce
- Flavor Explosion: Forget bland lamb! Cowboy butter sauce transforms this dish into a flavor sensation. Imagine savory herbs and spices melting into perfectly cooked, juicy lamb.
- Impress Without the Stress: This recipe seems fancy but is surprisingly easy. Oven roasting ensures foolproof results, and the cowboy butter comes together quickly.
- Dinner Party Star: Want to wow your guests? This dish delivers. The elegant lamb rack and irresistible aroma of the cowboy butter guarantee rave reviews.
- Something for Everyone: Lamb is the star, but pair it with delicious sides like Oven-Roasted Vegetables with Garlic and Herbs for a complete meal.
Ingredients – Here’s What You’ll Need for the Oven-Roasted Lamb Rack
Steps to Make the Oven-Roasted Lamb Rack
- Preheat your oven to 450°F. Line a quarter-sheet pan with aluminum foil and place an oven-proof rack inside the pan, set the pan aside until ready to use. Remove the lamb from the refrigerator and dry it with paper towels. Place the lamb on a large plate and generously season it with a few pinches of Kosher salt and freshly ground black pepper.
- In a small food processor, add the olive oil and freshly minced garlic.
- Then, add the freshly minced rosemary, thyme, and lemon zest.
- Place the top on the food processor and blend everything for about a minute until a smooth paste forms.
- Use your hands to generously coat the lamb rack with the herb rub. Let it rest for an hour to allow the flavors to penetrate the meat.
- Lay the lamb rack on the wire rack in the prepared pan. Bake in a 450°F oven for 15 minutes.
- After 15 minutes, rotate the pan 180° in the oven and roast for another 10 minutes for medium-rare or 15 minutes for medium done. Remove the pan from the oven and allow the meat to rest for 10 minutes.
- After 10 minutes, transfer the lamb rack to a cutting board and cut the lamb into individual chops between the ribs. Serve with Cowboy Butter Sauce.
Ingredients – Here’s What You’ll Need to Make the Cowboy Butter Sauce
Steps to Make the Cowboy Butter Sauce
- Melt the unsalted butter in a small saucepan over medium heat. Then, add the freshly minced garlic and whisk to combine. Cook for 2-3 minutes until the garlic becomes fragrant.
- Add the lemon juice and zest.
- Then, add the Dijon mustard.
- And add the paprika and cayenne pepper.
- Whisk vigirously to combine and allow to cook for another 2-3 minutes. Then, remove from the heat.
- Add the freshly minced parsley, chives, rosemary, crushed red pepper flakes, and a couple pinches of Kosher salt and freshly ground black pepper.
- Whisk vigorously to combine everything together. Transfer the Cowboy Butter to a ramekin and serve warm alongside the Oven-Roasted Lamb Rack.
Whether it’s a holiday feast or a special weeknight dinner, this Oven-Roasted Lamb Rack with Cowboy Butter Sauce is a guaranteed hit. The rich flavors of the lamb and cowboy butter create a memorable culinary experience. Explore the possibilities of this recipe and make it your own. For an unforgettable feast, serve it alongside our Oven-Roasted Vegetables with Garlic and Herbs.
Frequently Asked Questions
Medium-rare (135°F) is ideal for juicy, tender lamb, make sure to use a meat thermometer to check.
Fresh herbs offer the best flavor, but use ⅓ the amount if substituting dried herbs.
Yes, it can be made ahead and stored in the refrigerator. Heat in the microwave before serving.
Oven-Roasted Vegetables with Garlic and Herbs is the perfect choice.
Recipe Tips and Tricks
- Room Temperature Matters: Let the lamb come to room temperature before cooking for even cooking.
- Don’t Overcook: Lamb is best medium-rare. Use a thermometer and remove it a few degrees early, as it will continue to cook while resting.
- Sauce on the Side: Serve some cowboy butter on the side for dipping.
- Leftovers: Use leftover lamb in salads, sandwiches, or shepherd’s pie.
Other Great Meats for the Main Course
- Honey and Brown Sugar Glazed Holiday Ham
- Balsamic and Rosemary Braised Short Ribs with Cranberries
- Perfect Rib Roast: Simple Elegance for Any Occasion
- Dry Brined Spatchcock Turkey
- Easy Brown Sugar Orange Glazed Ham
- Roast Duck with Cranberry-Orange Glaze
- Fall-Off-the-Bone Oven-Baked Ribs
- Brined & Roasted Turkey Breast and Thighs
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Recipe
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Oven-Roasted Lamb Rack with Cowboy Butter Sauce
Equipment
- Quarter Sheet Pan with Roasting Rack
- aluminum foil
- Mini Food Processor
- small saucepan
- cutting board
- Small Whisk
Ingredients
For the Oven-Roasted Lamb Rack
- 1 Rack of Lamb (with 8-9 ribs) frenched
- ½ c Olive Oil
- 2 tbs Fresh Rosemary minced
- 2 tsp Fresh Thyme minced
- 6-8 cloves Garlic minced
- 1 Lemon zested
- Kosher Salt
- Freshly Ground Black Pepper
For the Cowboy Butter Sauce
- 8 tbs Unsalted Butter
- 4-6 cloves Garlic minced
- 1 Lemon zested & juiced
- 1 tbs Dijon Mustard
- ¼ tsp Paprika
- ⅛ tsp Cayenne Pepper
- 2 tbs Fresh Parsley minced
- 1 tbs Fresh Chives minced
- 2 tsp Fresh Thyme minced
- ¼ tsp Crushed Red Pepper Flakes
- Kosher Salt
- Freshly Ground Black Pepper
Instructions
To Make the Oven-Roasted Lamb Rack
- Preheat your oven to 450°F. Line a quarter-sheet pan with aluminum foil and place an oven-proof rack inside the pan, set the pan aside until ready to use.
- Remove the lamb from the refrigerator and dry it with paper towels. Place it on a large plate and generously season it with a few pinches of Kosher salt and freshly ground black pepper.
- In a small food processor, add the olive oil, freshly minced garlic, rosemary, thyme, and lemon zest. Place the top on the food processor and blend everything for about a minute until a smooth paste forms.
- Then, generously smear the herb rub all over the lamb rack using your hands. Set it aside for about an hour to allow the flavors to penetrate the meat.
- Lay the lamb, fat side up, on the wire rack in the prepared pan. Bake in a 450°F oven for 15 minutes.
- After 15 minutes, rotate the pan to 180° in the oven and roast for another 10 minutes for medium-rare1 or 15 minutes for medium-done.
- Remove the pan from the oven and allow the meat to rest for 10 minutes. Transfer the lamb rack to a cutting board and, cutting between the ribs, cut it into individual chops.
To Make the Cowboy Butter Sauce
- Melt the unsalted butter in a small saucepan over medium heat. Then add the freshly minced garlic, and whisk to combine. Cook for 2-3 minutes, until the garlic becomes fragrant.
- Add the lemon juice, zest, Dijon mustard, paprika, and cayenne pepper. Whisk vigorously to combine and cook for another 2-3 minutes. Then, remove from the heat.
- Add the freshly minced parsley, chives, rosemary, crushed red pepper flakes, and a couple pinches of Kosher salt and freshly ground black pepper. Whisk vigorously to combine.
- Transfer the Cowboy Butter to a ramekin and serve warm alongside the Oven-Roasted Lamb Rack.
- Yield 4 servings
Tips/Notes
- Medium-rare meat has an internal temperature of 135°, medium is 140°.
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