Return to Content

Roast Rack of Lamb

Roast Rack of Lamb
0 votes, 0.00 avg. rating (0% score)
Roast Rack of Lamb

Yield: Serves 2

"The Roast Rack of Lamb is a favorite at the Village Inn. The burnt garlic powder not only generates a lovely aroma, but it imparts a delicious subtle flavor to the lamb." --The Village Inn of Woodstock, Woodstock, Vermont


  • 8-bone domestic lamb rack, trimmed
  • 1/4 cup melted butter
  • 4 tablespoons garlic powder
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • Pinch of salt and pepper
  • Fresh mint or watercress for garnish


Have butcher trim and "French" the rack of lamb. Place in shallow baking dish, fat side up. Spread melted butter over lamb with pastry brush. Mix garlic powder, rosemary, thyme, and salt and pepper and sprinkle generously over meat. Preheat broiler to 500 degrees F. Place meat under broiler for 5 minutes or until garlic powder mixture "burns" and turns black -- it should actually harden and form a crust over the lamb. (Watch carefully in case it catches fire.) Remove meat from broiler and place in preheated 400 degree F oven for 10 minutes for medium rare, longer for well done. Remove and slice through each bone and place on a warm platter. Garnish with fresh mint or watercress.

Updated Tuesday, September 23rd, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.