Rack of Lamb With Garlic-Cream Sauce
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 20cloves garlic, peeled
- 1shallot, peeled and quartered
- 1¼cups heavy cream, more as needed
- 1rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections
- 2sprigs of thyme or rosemary
- 2tablespoons olive oil
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
972 calories; 92 grams fat; 43 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 27 grams protein; 794 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
- Step 2
Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
- Step 3
Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.
Private Notes