Roasted Rack of Lamb

Roasted Rack of Lamb

An easy fun way to cook with your kids, and introduce them to food you may not normally make! We served this at a football party and cut the meat so the bone was attached to make it easy to grab and eat. You could also serve with a side of green veggies or potatoes to spice up your plate! This recipe is for one rack of lamb. We doubled it to have enough for everyone, and it's a good thing we did because it went fast!


What you need to make Recker Farms Roasted Rack of Lamb

  • 1 Recker Farms Rack of Lamb
  • Black Pepper
  • Salt
  • 4 Tablespoons Chicken Broth
  • Garlic Powder
  • Onion Powder
  • 6 Cloves of Garlic
  • Bunch of Fresh Thyme
  • 1/2 Cup Unsalted Butter


What you need to make sauce to drizzle over Roasted Rack of Lamb

  • Freshly Squeezed Lemon
  • Garlic Powder
  • Paprika
  • Red Pepper Flakes
  • Fresh Chopped Chives
  • 6 Tablespoons of Unsalted Butter

Bring Rack of Lamb to room temperature in a roasting pan. Put whole garlic cloves underneath the rack of lamb. Drizzle chicken broth over entire rack of lamb. Season with salt and pepper lightly. Add garlic and onion powder (measure with your heart). Top with cut unsalted butter. Add fresh thyme around to garnish. 

Preheat oven to 425 degrees F (220 C). Roast the lamb in the oven until meat comes to an internal temp of 135 degrees F (60 C). for medium rare. Approximately 25 minutes. (If lamb has not hit the internal temp needed, turn off the oven, and let the lamb continue to slowly cook until the internal temp needed is met. 

Remove from the oven and cover. Allow to rest for 10 minutes before transferring to cutting board to let the juices absorb. Turn the rack upside down and carefully cut between ribs using a sharp knife. Serve.