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And just like that, I finally mastered a roasted rack of lamb.
Whoop. Whoop.
For whatever reason, I have feared cooking a whole rack of lamb for the longest time. Before this recipe I’d cooked up a grand total of four racks of lamb, and only one with success. I don’t know if I was buying bad meat or what, but my lamb just never turned out all that awesome. When we had a billion and one people in town over Christmas (hey, hey Gerard and Payne families…all of you dear friends…and even the “randoms” who stopped in), we all got to chatting and everyone decided it was very wrong that I did not have a recipe for roasted lamb on the site. I guess they all really love them some lamb… and so they went on to convince me to make them lamb tacos (with all the fixings), which I must say were really freaking delicious.
I decided right then and there that I would make you guys a roasted rack of lamb as the centerpiece of your Easter menu. And you guys, this is not just any rack of lamb, it’s one that I LOVE! <–obviously, or I wouldn’t be sharing it. DUH.
After talking with all my people, aka Lyndsie, it was decided that the lamb needed to be simple. Simple so that the tender meat could really shine, and so that I could serve it up with a sauce…because you guys know I love a good sauce.
SO…the lamb is seasoned very simply with a few very important ingredients, garlic, oregano, cumin, lemon, crushed red pepper flakes, salt and pepper. The key is to really let the seasonings sit on the lamb for a bit before it roasts. I’ve been doing thirty minutes on the counter, but overnight is best,,,if you can plan ahead a bit (I try, but in the end, something comes up and ahhh, the overnight thing just doesn’t happen). Then all you need to do is roast, so simple, so good. I think before I was just putting too much on the lamb and it overpowered everything. Just another example of how simple can be so awesome.
Another key here is to roast the lamb at a higher temp so that you can get a nice crust on the outside, while leaving the inside perfectly cooked. I went for medium-rare, but if you prefer your lamb more well done, just tack on a few minutes to the cooking time.
But okok, while the lamb is great on its own, you know me, I had to add a topping of sorts. I thought about this for a while, going back and forth between a white sauce, an olive oil based sauce, even a salsa, but something creamy just seemed to fit best here. Enter the goat cheese sauce! Oh my gosh, this sauce is incredible. Basically whipped goat cheese with a touch of honey and fresh basil <–all my favs. Â I absolutely love this sauce and how well the flavors pair with the simple roasted lamb. The honey adds a really nice warmth, while the basil keeps the sauce bright and fresh. The combo together is perfect on the tender lamb, and while I used basil, you could also use mint.
I have to say, I’m pretty happy with the fact that I now have a go-to lamb recipe. YES!
This roast feels so perfect for spring in general, but would of course be amazing for Easter. Ok, and just about any other time of the year too!
Now that I have the rack of lamb pretty much perfected, maybe it’s about time I show you guys those lamb tacos? Cinco de Mayo is coming up, so my thoughts are tacos all the way. Yay? Nah?
In the meantime, I’ll just be over here, roasting up racks of lamb and covering them in goat cheese sauce, because this recipe is that good. I know for sure I’ll be making this lamb at least once more…not all of the family will be here for Easter, but most of them will be, and this lamb will certainly be on the menu!
ps. speaking of goat cheese, we have so much goat milk it’s not even funny. I have yet to make homemade goat cheese and I feel as though this needs to happen ASAP. Has anyone ever made goat cheese?
Roasted Rack of Lamb with Basil Honey Goat Cheese Sauce.
Servings: 8 servings
Calories Per Serving: 611 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 (2-3 pound) frenched rack of lamb
- kosher salt and pepper
- 1/4 cup olive oil
- 4 cloves garlic, minced or grated
- 1/4 cup fresh oregano
- 1 tablespoon cumin seeds
- zest of 1 lemon
- 1 teaspoon crushed red pepper flakes
- 1 pound carrots, halved if large
Honey Goat Cheese Sauce
- 6 ounces creamy goat cheesy, at room temperature
- 1/4 cup crème fraîche or plain greek yogurt, at room temperature
- 2 tablespoons honey
- 1/4 cup fresh basil or mint
- zest of 1 lemon
- kosher salt and pepper
Instructions
- 1. On a large, rimmed baking sheet, season the racks generously with salt and pepper. 2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight.
3. Preheat the oven to 425 degrees F. 4. Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing. 5. Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper. 6. Slice the lamb in between the bones and serve with the goat cheese sauce.
Tomorrow we we’ll be talking sides, and I am excited!
Oh I LOVE when you do meat posts. This rack of lamb looks like it’s falling off the bone!
Ah yes! Me too, thanks so much Sarah!
I had that same fear until I did it and honestly, it wasn’t hard at all! I love how a rack of lamb is a total show stopper of a dish and this one definitely fits the bill!
Such a showstopper! So fun too!
That Honey Goat Cheese Sauce <3 <3 <3 Maybe it's time I need to master the rack of lamb too!
I think its time!! Haha!
Fabby Fabby Lamb – just the most special thing to serve for special Spring dinner ….or when you can get that great lamb. So liking your sauce action as well…oooo goat cheese…yah! Typically, make tzatizki sauce and sometime will toss in feta, and definitely fresh dill, if in season. Be fun to try the alternate..nom nom.
As an aside, my dearly departed Father-in-Law, grilled those small New Zealand lamb chops on the grill (my intro into lamb..) and the condiment of choice was
Lea & Perrins Worcestershire sauce..it is amazing on grilled lamb! Do give it a whirl!
I totally agrre such a delicious dish! The tzatizki is always so good!
The Worcestershire seasoning sounds amazing! I will! Thanks Tammy!
This looks amazing, and just in time for Easter! Love that basil sauce too 🙂
Thanks Laura, basil sauce is BOMB!
Congrats on conquering the lamb, girl and it looks epic!
It wasn’t easy! So thank you, hope you can try it Tori!
That basil and goat cheese sauce sounds amazing!
Awh, thank you so much Sara!
This looks like heaven on a plate!!!!! I just saved this on Pinterest and will be trying!
xo,
Jahaila @ Girl Nesting
Thanks so much, I hope you enjoy (:
Love this recipe Tieghan! It does take some practice to get a large joint of meat to cook how you want it to. Looks like the 4 times before this one really paid off! Gorgeous! And pinned… obviously!
Yes it does! Thanks so much! Practice helped a lot!
Definitely YES on the lamb tacos! I was going to ask for the recipe before I even read you were thinking of doing it. Is it mediterranean-ish with tatziki like souvlaki?
I have a recipe for goat cheese potatoes that is very high in calories, so this may be a better way to get my goat cheese fix with lamb!
haha! too funny! Yeah for lamb tacos! 🙂
but umm….those potatoes sound amazing!
This looks delicious and I hate lamb, lol. Will be trying this for Easter. THANK YOU!
Yay, I hope you love it Rose! Thank you!
I have never eaten lamb. We have a friend that says she can’t stand mutton. Which I was told mutton and lamb were the same thing. Then I saw or read that there is a difference. So maybe that is why some of yours didn’t taste exactly to your liking.
Mutton is an older sheep. The meat is stronger and tougher. There definitely is a big difference. It’s the same animal, just different ages. Sorta like beef and veal if you think of it that way (but I’d take beef over mutton any day!).
That is bang on Natasha. A lamb is newborn to 1 year, mutton is 1-2 years and a hoggett is anything 2 years and above. Stay away from hoggett. Definitely not for the faint hearted!
Hmm, I am not sure, but I am looking it up now! I mutton is just a different aged lamb, but I am not sure. Hope you have a great weekend!
I love lamb, this is perfect for Easter lunch!
https://bloglairdutemps.blogspot.pt
Ah yes! So perfect, I hope you love it Ruth!
This looks incredible. We’ve been trying to treat ourselves to a slightly pricier cut of meat once a month and a rack of lamb has been on the list for a while. I think I might have to move it to the top so I can have a go at this recipe this month!
Yes!! I hope you go for it! Please let me know how it goes Amy!
This is a beautiful and mouthwatering roasted rack of lamb. Lamb is my favorite meat!
Its so good, especially when you don’t eat it too often! So happy you like it Carlos, thank you!
Making this for a dinner party tomorrow. Can you make the goat cheese sauce in advance?
Hey Shannon,
Sure, totally fine to do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan