Garlic Crusted Rack of Lamb

Rack of Lamb

The Best Rack of Lamb

This Garlic Crusted Rack of Lamb is really amazing.  The “ooh and ah” effect is perfect and the taste of each bite is incredible.  In my opinion, this recipe should go down in history as a holiday favorite for everyone, because it’s simply that good.  I’ve had Lamb in Indian Restaurants, Steak Houses and homemade Mutton Stew, when I lived on the Reservation.  But I can tell you, with this recipe, that it is hands down the best and you really couldn’t ask for a better tasting Rack of Lamb.

Rack of Lamb

How I make this Rack of Lamb

I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish.  This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven.  Believe it or not, total prep and cook time only takes 15 to 20 minutes and this dish can be served for Christmas, Easter or any run of the week dinner.  Just be sure, if it’s date night, that you make him or her think you slaved for hours on this dish so that you’re truly appreciated.

Be sure to check out my other Lamb recipes; Lamb Chops & my Mint Panko Rack of Lamb.  Both recipes are, as always, incredible.

Garlic Crusted Rack of Lamb Ingredients:

1 Rack of Lamb, 2 to 3 lbs
Kosher Salt and Pepper on all sides of the lamb
2 tbsp of Butter, for searing

Marinade Mix
1 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Horseradish

Topping
4 Garlic Cloves, sliced
2 stems of fresh Rosemary leaves

Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb.  Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves.  Bake at 450 degrees f. for 10 minutes and serve this Garlic Crusted Rack of Lamb with your favorite sides.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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