Roast Rack of Lamb with Roasted Garlic & Rosemary Sauce

If you haven’t introduced the children to lamb, Easter is the perfect opportunity to do so. The roasted garlic and rosemary sauce in this recipe, courtesy of Ontario Sheep Marketing Agency, mellows the sometimes gamey flavour of lamb so it’s more appealing to young palates. Find more recipes at

Preparation time: 15 minutes

Cooking time: 25 minutes

Makes: 4-6 Servings


  • 2 pieces lamb racks, (trimmed)
  • 8 cloves peeled garlic
  • 1 stem of fresh rosemary
  • ½ cup (120ml) dry red wine
  • 2 tbsp. (30ml) cornstarch
  • salt and pepper to taste

To prepare lamb racks, season with 1 glove chopped garlic, ¼ stem of chopped rosemary leaves, salt and crushed black pepper. Place racks bone side down in roasting pan and place garlic cloves in pan with remaining rosemary. Place pan in 350° F (177° F) oven and roast for 20 minutes. Remove lamb from pan and set aside to rest. Deglaze roasting pan over high heat with red wine and reduce by half. Add 1 cup (240 ml) water and bring to a rapid boil. Dissolve cornstarch in cold water and add to boiling sauce, whisking rapidly. Transfer to blender and puree, strain through a fine sieve and keep warm. Carve lamb between bones and arrange on plate, spoon warm sauce over and serve garnished with fresh Ontario vegetables and potatoes.