Oven-Roasted Lamb Rack with Cowboy Butter Sauce
Make restaurant-quality Oven-Roasted Lamb Rack with Cowboy Butter Sauce at home! This easy recipe features tender lamb & a flavorful herb butter.
Servings: 4
Calories: 935kcal
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 teaspoon 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 teaspoon Paprika
- ⅛ teaspoon Cayenne Pepper
- 2 tbs Fresh Parsley minced
- 1 tbs Fresh Chives minced
- 2 teaspoon Fresh Thyme minced
- ¼ teaspoon 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
Notes
- Medium-rare meat has an internal temperature of 135°, medium is 140°.
Nutrition
Calories: 935kcal | Carbohydrates: 9g | Protein: 20g | Fat: 93g | Saturated Fat: 37g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 120mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1165IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 3mg
