Rack of Spring Lamb with Roasted Garlic

Impress your guests with this elegant Rack of Spring Lamb with Roasted Garlic, a show-stopping main dish that’s both flavorful and surprisingly simple to prepare. This recipe features a tender, juicy rack of lamb coated in a fragrant crust of Dijon mustard, fresh rosemary, thyme, and buttery breadcrumbs, delivering a perfect balance of herbaceous and savory notes. Roasted garlic heads, caramelized until irresistibly sweet and creamy, add a luxurious touch, doubling as an exquisite garnish or spread. With just 20 minutes of prep and a quick roast in the oven, this lamb dish is ideal for dinner parties, special occasions, or a gourmet weekday dinner. Serve alongside seasonal vegetables or creamy mashed potatoes to let the bold flavors shine. Perfect for lovers of lamb, elegant dinners, and quick yet impressive recipes, this dish will make your guests think you spent hours in the kitchen!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 rack (8 ribs, about 1.5 lbs) rack of lamb
• 2 heads garlic
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon coarse salt
• 1 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 1 cup bread crumbs
• 2 tablespoons butter (melted)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.

Step 2

Prepare the garlic by slicing the tops off each head to expose the cloves. Drizzle each head with 1 teaspoon of olive oil, then wrap them tightly in aluminum foil.

Step 3

Place the garlic on one corner of the baking sheet and roast for 25-30 minutes, or until the cloves are soft and golden. Remove from the oven and allow to cool while preparing the lamb.

Step 4

Trim excess fat from the rack of lamb and use a sharp knife to ‘french’ the bones by scraping them clean, if needed. Season the lamb generously with salt and black pepper.

Step 5

Place a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, sear the lamb rack, fat-side down, in the skillet for 2-3 minutes, or until browned. Flip and sear the other side for 2 minutes.

Step 6

In a small bowl, mix the Dijon mustard with rosemary and thyme. Brush this mixture generously over the lamb rack, coating all sides.

Step 7

In another bowl, combine the bread crumbs and melted butter. Press this mixture firmly onto the mustard-coated lamb to form an even crust.

Step 8

Transfer the lamb to the baking sheet (bone side down, with the garlic still in place) and roast in the oven for 15-20 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C). Adjust roasting time as needed for desired doneness.

Step 9

Remove the lamb from the oven and tent loosely with foil. Allow it to rest for 10 minutes before carving into individual chops.

Step 10

While the lamb rests, squeeze the roasted garlic cloves out of their skins and serve alongside the lamb, either as a spread or garnish.

Nutrition Facts

Serving size	(1024.4g)

Amount per serving	% Daily Value*
Calories	2887.9

Total Fat 200.3g	0%
Saturated Fat 85.7g	0%
Polyunsaturated Fat 3.1g
Cholesterol 619.6mg	0%
Sodium 3470.5mg	0%
Total Carbohydrate 127.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 10.2g
Protein 138.3g	0%

Vitamin D 0IU	0%
Calcium 531.8mg	0%
Iron 20.2mg	0%
Potassium 2502.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 19.3%

Carbs: 17.8%