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Roast Rack of Lamb with Garlic Cream Sauce

Roast Rack of Lamb with Garlic Cream Sauce


Nothing complex about this recipe. It looks and tastes like something you would get in a fancy restaurant – in fact I’ve served it at fancy restaurants! But it’s quick and easy. Take care of removing the germ of the garlic – it tastes bitter, and is the bit that makes it harder to digest garlic!




  • 1 Rack of Lamb
  • 30 g (1 Oz) Butter
  • 30 ml (1 Oz) Oil
  • Salt, Fresh Ground Black Pepper

Garlic Cream Sauce


  • 6 Garlic Cloves
  • 100 ml (3 Oz) Dry White Wine
  • 150 ml (5 Oz) Cream (Heavy/Whipping Cream)
  • Salt

Set up

  1. Pre-Heat the oven at 175 °C (350 °F).
  2. Peel the garlic. Cut each clove in half, remove the germ (light green “sprout”)


  1. Put the garlic in a small pot with the wine.
  2. Bring to a boil, and reduce ( Boil down the liquid) until nearly dry.
  3. While the wine is reducing, season the rack of lamb with salt and pepper.
  4. Lightly brown the lamb in a pan with the oil and butter.
  5. Put the  browned lamb in the oven.
  6. Add the cream to the garlic and reduced wine.
  7. Bring to a boil, and reduce by about half.
  8. When the lamb is cooked, remove it from the oven and let it rest for about 5 minutes before slicing it.
  9. While the lamb is resting, put the garlic and cream in the blender and purée it thoroughly. You may wish to press the mix through a sieve after blending to ensure a really smooth sauce – though that’s not entirely necessary.


  1. Slice the lamb, and serve it with the sauce.

Note: The lamb is best eaten medium rare. This should not take very long to roast – 10 or so minutes. You can, of course, cook it longer.

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