Rack of Lamb With Garlic-Cream Sauce

Name: Rack of Lamb With Garlic-Cream Sauce
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: 20 cloves garlic, peeled; 1 shallot, peeled and quartered; 1 1/4 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

By Jonathan Reynolds

Total Time: 2 hours 15 minutes
Rating: 5(55)
Comments: Read comments

Featured in: Kitchen Voyeur; Mr. Machine

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Ingredients

Yield:Serves 4

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

Ingredient Substitution Guide

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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.