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Roast Rack of Lamb with Garlic Cream Sauce

Roast Rack of Lamb with Garlic Cream Sauce

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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!

Recipe

Lamb

Ingredients

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

Garlic Cream Sauce

Ingredients

  • 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”)

Preparation

  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.

Finish

  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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