Monday, June 15, 2015

Monday Meal: Easy Rack of Lamb

Posted By on June 15, 2015, 8:12 AM


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I think that when many of us hear "rack of lamb" we're thinking of an elegant, special occasion meal. However, cooking a rack of lamb is one of the easiest things you can do in the kitchen. 

This recipe and method for searing and roasting a lamb rack requires only a couple of ingredients and the simplest technique, so try it! 

Ingredients: 

1 Frenched, trimmed rack of lamb (for 4 people - use 2 racks for more) - each rack should contain 8 ribs, providing two per person

Salt and freshly cracked black pepper

2 Tbs. canola or vegetable oil

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Method: 

Move an oven rack to the middle-low position in your oven. Place a rimmed baking sheet in the oven. I like to cover my baking sheet with foil for easy clean-up. 

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Preheat the oven to 425 degrees F. 

Liberally season the rack of lamb on both sides with salt and pepper. 

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Heat the oil in a large skillet over high heat, almost to smoking. 

Sear the rack of lamb in the skillet on both sides until well browned and the lamb has a nice crust. 

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Tip the rack on its end and sear the meaty end pieces (the chops) until well browned. 

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Using tongs, place the rack of lamb onto the preheated baking sheet in the oven. 

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Roast the lamb in the oven for about 13-15 minutes for rare to medium-rare or longer if you want your lamb medium or well-done. 

Remove the roasted lamb rack from the oven and place onto a plate or cutting board. Tent the rack with foil and allow it to rest for 8 to 10 minutes. 

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Cut the rack into 8 rib chops, slice between each rib and serve as is or with a simple pan sauce. 

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Photos by Ted Scheffler

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