Rack of lamb is cooked to perfection and then served with a fried garlic sauce. Perfect for Easter brunch or dinner or a special dinner party.
2 tbsp grass-fed ghee, divided
5 cloves garlic, minced
1/3 cup freshly chopped cilantro
2 tbsp freshly chopped mint leaves
1/2 tsp crushed red pepper flakes
2 tsp monk fruit sweetener
1 tbsp coconut aminos
2 tbsp lime juice
1/3 cup olive oil, plus 1 tbsp
sea salt and black pepper
17-ounce rack of lamb
1 tbsp freshly chopped rosemary leaves
12-ounce bag of red baby potatoes halved
8-ounce shiitake mushrooms
To begin, preheat the oven to 450˚F.
Heat a large castiron pan over medium-high heat and add 1 tablespoon of ghee to the hot pan. Add the garlic to the pan and sauté, stirring continuously, until the garlic is golden. This will take only 2-3 minutes. So be sure to keep your eye on it so it doesn’t burn. Remove the pan from the heat and transfer the garlic to a small bowl to allow it to cool.
Now, to make the sauce, add the cilantro, mint leaves, pepper flakes, monk fruit sweetener, coconut aminos, lime juice, and 1/3 cup of olive oil to the bowl with the fried garlic and stir to combine. Season with salt and pepper to taste. Set the sauce aside for later.
To cook the rack of lamb, pat the lamb dry using paper towels and season on all sides with salt, pepper, and rosemary leaves. Return the pan you fried the garlic in, to medium-high heat. Once the pan starts to smoke a bit, add the remaining tablespoon of ghee to the pan and sear the rack of lamb for 2-3 minutes on all sides.
While the lamb sears, add the potatoes and mushrooms to a bowl. Drizzle the remaining 1 tablespoon of olive oil on the potatoes and mushrooms and season with salt and pepper. Toss to coat and set aside.
When you’re done searing the lamb, remove the pan from the heat. Lift up the lamb and add the potatoes and mushrooms to the bottom of the pan. Cover the ends of the bones of the lamb with foil to prevent burning and place the lamb, bone side down, on top of the potatoes and mushrooms.
Roast the lamb, potatoes, and mushrooms in the preheated oven for 15-18 minutes. I remove the lamb from the oven after about 15 minutes (the internal temperature at about 130˚F) and let the potatoes finish cooking. Place the rack of lamb on a cutting board and tent it with foil. Let it rest for about 7-10 minutes.
When the potatoes and mushrooms are done, remove them from the oven and transfer them to a serving dish. Slice the rack of lamb and serve with the potatoes, mushrooms, and fried garlic sauce.
Keywords: roasted rack of lamb, rack of lamb with fried garlic sauce