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Oven-Roasted Lamb with Cowboy Butter Sauce
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5 from 6 votes

Oven-Roasted Lamb Rack with Cowboy Butter Sauce

This oven-roasted lamb rack with cowboy butter sauce is perfect for a special occasion or a cozy night in. It's sure to impress your guests and leave them wanting more.
Prep Time1 hour
Cook Time25 minutes
Resting Time10 minutes
Course: Christmas, Easter, Main Course
Cuisine: American
Servings: 4
Calories: 935kcal
Author: Susan Ensley

Equipment

  • Quarter Sheet Pan with Roasting Rack
  • aluminum foil
  • Mini Food Processor
  • small saucepan
  • cutting board

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
  • 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.
  • 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.
  • Line a quarter-sheet pan with aluminum foil and place an oven-proof rack inside the pan. Then, lay the lamb rack on the wire rack. 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-rare meat or 15 minutes for medium-done meat.
  • 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

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