Rack of Lamb With Garlic-Cream Sauce

5.0(59)

by Jonathan Reynolds

Dinner, Main Course

Servings

Serves 4

Total time

2h 15m

Calories / serving

972 kcal

Ingredients (7)

serves

20 cloves garlic, peeledgarlic
1 shallot, peeled and quarteredshallot
1 1/4 cups heavy cream, more as neededheavy-cream
1 rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections
2 sprigs of thyme or rosemaryrosemary
2 tablespoons olive oilolive-oil
Salt and pepper to tastesalt-and-pepper

Instructions (3 steps)

01Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
02Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
03Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

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Rich recipe — supports nutrition-aware planning.