Herb-Rubbed Lamb Rack with Garlic-Beer Sauce

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

25 minutes

Calories

313 kcal

Directions

Preheat oven to 450°; line rimmed baking pan with wire rack. In small bowl, whisk oil, parsley, rosemary, thyme, salt and pepper.
Place lamb on wire rack; rub both sides with oil mixture. Roast lamb 25 minutes or until internal temperature reaches 135° for medium-rare. Transfer lamb to cutting board; let stand 5 minutes before slicing. (Internal temperature will rise to 145° upon standing.)
In large skillet, melt 2 tablespoons butter over medium-high heat. Add shallot; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Whisk in ale; cook 6 minutes or until liquid is reduced by 1/2, whisking occasionally. Whisk in vinegar, mustard and honey; cook 2 minutes or until heated through, whisking occasionally. Add milk; cook 2 minutes or until thickened, whisking occasionally. Remove from heat; whisk in remaining 1 tablespoon butter until incorporated. Makes about 3/4 cup.
Slice lamb between bones; serve drizzled with sauce.