Rack of Lamb with Roasted Garlic, Mint & Lemon

Classics needn’t be complicated. This fresh take on lamb and mint proves that your Easter feast can be as easy to prepare as it is impressive and satisfying.

Serves: 4


Roasted Garlic

3 garlic bulbs
1 tbsp Pusateri’s Delicato Extra Virgin Olive Oil
To taste salt and pepper

Roasted Garlic, Mint and Lemon Sauce

½ cup roasted garlic, peeled and mashed with a fork
2 tsp fresh mint, minced
2 tsp fresh parsley, minced
2 tsp Kozlick’s Dijon by Anton mustard
2 tsp Kinsip Whisky Barrel Aged Maple Syrup
1 tsp lemon zest
½ tsp
lemon juice

Rack of Lamb 

2 – 8 bone racks of lamb
To taste salt and pepper
1 tbsp vegetable oil
1 recipe Roasted Garlic, Mint and Lemon Sauce
1 container Pusateri’s Veal Demi-Glace


1. To prepare the roasted garlic: Preheat oven to 350°F. Trim approximately 1/8” off of the top of each garlic bulb and place in a roasting pan, cut side up. Drizzle with olive oil and season with salt and pepper. Cover the roasting pan with aluminum foil and roast for 60 minutes. Let cool and squeeze each clove of garlic from its skin.

2. To prepare the sauce: Place all ingredients in a bowl and mix well.

3. To prepare the lamb: Preheat oven to 350°F. Season all sides with salt and pepper. Heat the oil in a large, flat-bottomed, oven-safe pan and sear all sides of the lamb. Spread the roasted garlic sauce evenly over the lamb and place in the preheated oven for 12-18 minutes, depending on the degree of doneness you like. Remove lamb from the oven, tent with aluminum foil and let rest 10 minutes. Warm the veal demi-glace over medium-low heat and serve alongside the lamb.


Serve with your favourite mint sauce.