This Best Rack Of Lamb Recipe comes from the famous Royers Round Top Cafe located in Round Top, Texas, population 90. The actual name of the recipe on the menu is “Lil’ Miss Red’s Rack of Lamb. The story goes that it was named after a little seven-year-old girl who used to come into the cafe with her parents. The only thing she would ever order is the rack of lamb.
Lamb is so versatile and great tasting! If you are looking for some other great lamb recipes, you must check out this BBQ Leg of Lamb recipe. Maybe try this Mediterranean-flavored Mustard Harissa Lambsicles!
I think that a rack of lamb is one of the best cuts of meat you can serve anyone. It is elegant and wonderfully tasty, and the flavors are fantastic!
Just look at how amazing that looks! Don’t you just want to reach out and pick one of them up?
This Rack of Lamb Recipe is excerpted with permission from a fabulous new cookbook that we are sharing with you today, Cooking with JB and Jamie.
Royers Round Top Cafe has elevated home cooking for decades. Often when people hear something described as elevated, they think it will be hard to achieve, but JB and Jamie Royer have mastered the art of simple recipes packed with flavor and fun—the best two ingredients to bring family and friends together. The recipes in this cookbook deliver long-time Cafe favorites to your home so you can enjoy cooking good food for your own family and community, continuing to build cherished memories around the table.
JB and Jamie Royer are the Mayor and First Lady of Royers Round Top Cafe, a small-town Texas restaurant known for big flavors and lots of heart. When they’re not hosting cooking classes and wine dinners or grilling steaks in the kitchen, they’re doing what they love most—chatting with the folks at the Cafe and making memories as good as the food.
Want another one of their great recipes? Then try their Frozen Lemonade Pie, a true surprise of flavors and would be great after this amazing rack of lamb too.
What is in this rack of lamb?
Honestly, you really only need a handful of ingredients to make this gorgeous rack of lamb. The flavors of the lamb itself are the real star of the dish.
- Rack of lamb (frenched)
- Royers Grilling Seasoning (see ingredients below)
- Royers Dill Butter (see ingredients below)
- Lemon Garlic Basil Sauce (see ingredients below)
Royers Grilling Seasoning
- Garlic powder
- Lemon pepper
- Course black pepper
Royers Dill Butter
- Chicken bouillon cube
- Hot water
- Butter (softened)
- Dill Weed
- Garlic, minced
- Onion, diced
Lemon Garlic Basil Sauce
- Olive oil
- Lemon juice
- Garlic, chopped
- Basil, chopped
- Course ground pepper
How to make Lil’ Miss Red’s Rack of Lamb
The first step is to make the Royers Grilling Seasoning. In a bowl, combine the garlic powder, lemon pepper, and coarse black pepper. Next is the Royers Dill Butter. Dissolve a bouillon cube in hot water. Then combine the bouillon in a bowl with the butter, dill flakes, garlic, and minced onion.
The Lemon Garlic Basil Sauce is next. Combine the olive oil, lemon juice, chopped garlic, chopped basil, salt, coarse black pepper, and mustard in a food processor. Blend on high until the basil is diced.
Make sure that you get a rack of lamb that is frenched. This simply means that the fat has been removed from the rib bones. Your butcher can do this for you; just ask them.
Generously season both sides of the rack of lamb with the Royers Grilling Seasoning. Cut each rib 3/4 of the way through; the rack will spread open. Place a small amount of the Royers Dill Butter in a preheated cast-iron skillet.
Place the rack of lamb cut side up and cook over high heat on your BBQ grill. Flip and cook the other side to your desired temperature. You should have a beautiful crust on the outside of the rack of lamb. You could also cook this recipe on your stovetop, but in the summer months, the BBQ is a great go-to!
Lamb is best when cooked to medium-rare. Cooking time will vary depending upon the cooking temp. Use an instant-read thermometer to check the internal temperature. I like to remove it when it reaches 125 degrees F.
Let the rack of lamb rest for 10 minutes before slicing. This allows the juices from the meat to be reabsorbed, making the lamb tender and juicy.
Serving your rack of lamb
After the lamb has rested, slice the rack all the way through into individual ribs. Serve the lamb ribs with the Royers Lemon Garlic Basil Sauce. The sauce is so good with the roasted lamb!
If you are serving the lamb on a platter for everyone to take their own rib or two, you can pour the lemon garlic basil sauce over the chops. That way all the chops will get a bit of the sauce.
If you are serving the lamb plated, you can serve a small bowl of the lemon garlic basil sauce with each plate. That way everyone can dip every bite of their lamb!
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- 1 lb rack of lamb
- Royers grilling seasoning
- 1/2 cup Royers dill butter
- 1/2 cup lemon garlic basil sauce
Royers Grilling Season
- 1 cup garlic powder
- 1 cup lemon pepper
- 1 cup coarse black pepper
Royers Dill Butter
- 1 cube chicken bouillon
- 1 Tbsp hot water
- 2 cups butter (softened)
- 2 tsp dill weed
- 1 tsp garlic, minced
- 1/4 cup onion, diced
Lemon Garlic Basil Sauce
- 2 cups olive oil
- 1 cup lemon juice
- 1/4 cup garlic, chopped
- 1/3 cup basil, chopped
- 2 tsp salt
- 2 tsp coarse black pepper
- 2 Tbsp mustard
- To make the Royers Grilling Seasoning, simply mix all the ingredients together in a medium bowl.
- To make the Royers Dill Butter crush the chicken bouillon cube. Completely dissolve it in hot water by cooking it in the microwave on high for 1 minute.
- Combine the bouillon mixture with the butter, dill flakes, garlic, and onion. Mix well.
- To make the Lemon Garlic Butter Basil Sauce combine all the ingredients and mix in a food processor on high. Blend until basil is diced.
- To prepare the rack of lamb, preheat a cast-iron skillet on the grill over medium-high heat.
- Crust both sides of the rack of lamb with Royers Grilling Seasoning.
- Cut each rib 3/4 of the way through (The rack will spread open.)
- Melt a small amount of Royers' Dill Butter in the skillet. Place the rack cut side up.
- Flip and cook evenly to the preferred temperature.
- When done allow the lamb to rest for 5-10 minutes before slicing, and serve with Lemon Garlic Basil Sauce.
Sorry, we are unable to give nutritional values or calories for this recipe as you only use a fraction of the sauce, butter, and seasoning.
For one rack of lamb, you can reduce the amounts for the Royers Grilling Seasoning, the Royers Dill Butter, and the Lemon Garlic Basil Sauce.
When cooking the lamb in the cast iron skillet be aware that it will take a little longer to cook. Make sure you use an instant-read thermometer so you know how well your lamb is cooked. (125 - 130 F for medium rare)