Garlic Crusted Rack of Lamb with Shallot Sauce

5.0/5 rating (1 votes)
Garlic Crusted Rack of Lamb with Shallot Sauce

OMG - That is the only work I can think of to start this recipe.  I love one pot recipes and this one was  a big hit for dinner.  We had another couple over for dinner and my husband kept asking me, "are you sure that pan is big enough"  Of course honey!  My lodge cast iron pan is Amazing and has not left my stove stop for the entire month of December!  The shallot sauce really made this dish pop with extra flavor.  All of those bits from the lamb along with the shallot, mustard and broth were the perfect combination!

Go ahead and make this! 

BTW! Mostly because it's just Glenn and I (and of course Jake) we don't need to do big shopping therefore I go almost everyday.  Almost everyone I know has told me the meats at Costco are great!  We really had a hard time believing that as we go to specialty meat markets for ours.  Well, I was at Costco with my sister-in-law and she grabbed 2 so I decided to get myself a few.  WOW the meat was amazing!  Very impressed by their meats.  Great for families or entertaining!



  • 1 head of garlic, cloves peeled
  • 1/4 cup Italian seasonings (or a combination of thyme and rosemary)
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 racks of lamb, frenched (2 pounds each)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground peper
  • ------Shallot Sauce-----
  • 1 tablespoon unsalted butter
  • 2 shallots, thinly sliced (or 1 large)
  • 1/2 cup low-sodium chicken broth
  • 2-3 teaspoons Dijon mustard


  1. Mince garlic then add into a bowl and combine with Italian spices and  3 tablespoon of olive oil, set aside.  Season lamb on both sides with salt and pepper.  Brush garlic oil over the top of the lamb.  

  2. Preheat the oven to 375°.  Heat your cast iron pan over high heat. Add in remaining oil.  Once hot add rack of lamb in the pan top side down.  Let cook on the high heat for 5-7 minutes or until brown.  Flip over then carefully put in the oven for about 15 minutes or until you internal thermometer reads 130 degrees.   Move lamb to a wood board, set aside.

    (yes 130 is rare but it will continue cooking on the board)

  3. Place pan over medium heat add in butter and start to whisk up the bits in the pan.  Add in shallots and let cook for 2-3 minutes.  Add in mustard and broth.  Let cook for about 5-7 minutes; until it begins to thicken.

  4. Cut the racks between the bones and place on a large platter then pour shallot sauce over.  Enjoy!  

    Note:  I served with mashed sweet potatoes and my Brussels sprouts caesar salad.  

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