My 17th anniversary was yesterday. Since we didn’t do anything fancy I made a special dinner last week to celebrate. My son now loves lamb probably just as much as I do as he almost polished off a rack by himself. He didn’t care for my sauce since he’s not a big goat cheese fan, but says it’s fantastic in ranch. Well, whatever gets him to eat more variety I can’t argue. Meanwhile, my husband and I could not get enough of the sauce! You really don’t taste any of the crust on the lamb since it gets overpowered with the sauce, but it’s still fabulous. I’m not a big cumin fan, so I was ok with that lol. I also didn’t make the carrots with it.

I got my lamb from Restaurant Depot which not everyone can get a membership too, but the price is much cheaper so I don’t mind splurging.

The basil goat cheese sauce when put in the fridge firms up a little and would work well as a spread on sandwiches. I’ve already been playing around with ideas of tweaking the recipe for some other ideas I have. As I always say FIND INSPIRATION IN YOUR FOOD!

Roasted Rack of Lamb with Basil Honey Goat Cheese Sauce
(Adapted from Half Baked Harvest)

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2 (2-3 pound) frenched rack of lamb
kosher salt and pepper
1/4 cup olive oil
4 cloves garlic, minced or grated
1/4 cup fresh oregano
1 tablespoon cumin seeds
zest of 1 lemon
1 teaspoon crushed red pepper flakes
1 pound carrots, halved if large

HONEY GOAT CHEESE SAUCE
6 ounces creamy goat cheese, at room temperature
1/4 cup crème fraîche or plain greek yogurt, at room temperature
2 tablespoons honey
1/4 cup fresh basil or mint
zest of 1 lemon
kosher salt and pepper

On a large, rimmed baking sheet, season the racks generously with salt and pepper.

In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined.

Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight.

Preheat the oven to 425 degrees F.

Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing.

Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper.

Slice the lamb in between the bones and serve with the goat cheese sauce.

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