Simple Recipes for Every Day
Rack of Lamb
- Serves: 6
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
- 2 racks of lamb, frenched (about 3 pounds) (see Note)
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 6 garlic cloves, grated
- ¼ cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vegetable oil
- Mint sauce, homemade or store-bought, for serving
Ingredients
- 2 racks of lamb, frenched (about 3 pounds) (see Note)
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 6 garlic cloves, grated
- ¼ cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vegetable oil
- Mint sauce, homemade or store-bought, for serving
Method
Preheat the oven to 350°F with a rack set in the upper third position.
Pat the lamb dry and season all over with 1 teaspoon of the salt and ½ teaspoon of the pepper.
In a small bowl combine the garlic, parsley, rosemary, olive oil, the remaining ½ teaspoon salt, and the remaining ½ teaspoon of pepper.
Heat a large dry heavy-bottom skillet over high heat until smoking. Add the vegetable oil. Once the oil is glistening, working with one rack at a time, add the lamb, ribs facing up, and cook until browned, about 5 minutes. Turn and cook for another 3 to 4 minutes, or until browned all over. Transfer to a rimmed baking sheet.
Brush the lamb with the prepared garlic herb oil. Roast in the oven for 15 minutes, or the internal temperature reaches 125°F on an instant-read thermometer. Tent with foil and let rest for 10 minutes.
Carve into chops and serve with mint sauce.
Note: Frenching means to remove all the excess sinew, fat, and meat from the ends of the bones. That’s how you get that gorgeous lamb lollipop look. You can ask for it at your butcher counter or do it yourself.