- 1 rack of lamb, trimmed
- 1 stick butter, softened
- 3 large garlic cloves, minced
- 1 tsp freshly ground pepper
- Kosher salt, to taste
- Fresh mint leaves, for serving
- Mint jelly, for serving
Preheat oven to 400°F.
Place rack of lamb bone-side down. Combine butter and garlic. Coat entire top of lamb with butter and garlic mixture. Sprinkle pepper and salt over lamb. Wrap prepared lamb rack-side down with heavy-duty aluminum foil. Place lamb in a medium-size roasting pan.
Bake for 11 minutes for rare or 12 minutes for medium-rare. Open foil carefully and turn rack so meat side is facing down. Secure foil and bake an additional 11-12 minutes. Remove from oven and heat oven to broil. Let broiler heat for 3 minutes.
Open top of foil carefully as not to spill any au jus and turn so meat side is up. Cover bones loosely with foil. Broil lamb uncovered approximately 3-4 minutes to brown, watching lamb carefully. Remove lamb from oven and let rest for 5 minutes.
Remove rack of lamb from foil and slice between each rib bone. Arrange rib chops in center plate. Drizzle au jus over chops. Garnish with mint leaves and a dollop of mint jelly.
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