Roast Rack of Lamb

By Yankee Magazine

Sep 23 2008


“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


Serves 2


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.