Simple Roasted Rack Of Lamb
Serves 4 To 6
Ingredients
2 (1-1⁄4- to 1-1⁄2-pound) racks of lamb (each 8 to 9 ribs), frenched and trimmed
Salt and pepper
2 tablespoons vegetable oil
1 recipe pan sauce (optional)
Instructions
- Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.
- Season lamb with salt and pepper. Heat oil in 12-inch skillet over high heat until shimmering. Place racks of lamb in skillet, meat side down in the center of the pan, with ribs facing outwards; cook until well browned and nice crust has formed on surface, about 4 minutes. Using tongs, stand racks up in skillet, leaning them against each other to brown bottoms; cook until bottom sides have browned, about 2 minutes longer.
- Transfer lamb to preheated baking sheet. (Begin pan sauce, if making.) Roast until center of each rack registers about 130 to 135 degrees (for medium), 12 to 15 minutes. Tent loosely with aluminum foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and season with salt and pepper to taste or serve with an accompanying sauce.
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