Rack of Lamb With Garlic-Cream Sauce
Published October 15, 2005
- Total Time
- 2 hours 15 minutes
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Ingredients
20 cloves garlic, peeled
1 shallot, peeled and quartered
1 ¼ cups heavy cream, more as needed
1 rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections
2 sprigs of thyme or rosemary
2 tablespoons olive oil
Salt and pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 257 milligrams cholesterol; 1198 calories; 44 grams monosaturated fat; 8 grams polyunsaturated fat; 53 grams saturated fat; 112 grams fat; 1 gram trans fat; 1 gram fiber; 828 milligrams sodium; 37 grams protein; 3 grams sugar
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.
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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