Herb Crusted Rack of Lamb with Roasted Garlic Sauce

There is only one thing I love more than garlic.

Roasted garlic.

It smells even better than fresh garlic, it isn’t as aggressive as its fresh version and it is super good for you.

So naturally I was drawn to this recipe with its whopping twenty garlic cloves and roasted garlic sauce.

Heaven.

The only thing that could have been more heavenly would be if I had cooked the lamb properly.

Whoops number one.

Whoops number two happened when I brought the roasted garlic with me to work and was then tortured by its enchanting aroma for an entire work day.

Dummy.

You will need…

2 racks of lamb, fat cap removed, frenched (bones exposed)

3 tablespoons olive oil

1 cup Dijon mustard

Salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves, plus 1 tablespoon

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh chives

20 cloves garlic, peeled

1 cup dry white wine

2 cups beef stock

1 tablespoon butter

Start by preheating the oven to 450 degrees F.

Heat the oil in a pan that can go into the oven over medium high heat.

When the oil is very hot, add the lamb searing it until golden with the fat side down.

Remove the lamb from the pan and allow it to rest for 5 minutes.

Brush the mustard onto both sides of the seared lamb. Season with salt and pepper.

Mix together all of the herbs and then dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere.

In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top.

Or be silly like me and make a house of garlic.

Cook the lamb in the oven for 15 minutes or until medium-rare.

When cooked, remove the lamb from the roasting pan and wrap in aluminum foil to rest.

Place the roasting pan on top of the stove over medium heat.

Remove the garlic and set aside.

Discard all the fat and add the thyme, white wine, and the stock to the pan and reduce the liquid by half.

Place half of the roasted garlic in a blender.

Add the reduced stock and wine mixture and puree until smooth.

Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.

Slice the rack of lamb every rib.

Drizzle with the roasted garlic sauce and serve.

Mmmmm. Garlic.

Love and Beer Floats

Angela