Roasted Rack of Lamb with Roasted Red Pepper Relish
By Lan LamPublished on September 24, 2015
Time
1¾ hours, plus 20 minutes resting
Yield
Serves 4 to 6
Ingredients
Lamb
2 (1 ¾- to 2-pound) racks of lamb, fat trimmed to ⅛ to ¼ inch and rib bones frenchedKosher salt 1 teaspoon ground cumin 1 teaspoon vegetable oilRelish
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine½ cup minced fresh parsley ¼ cup extra-virgin olive oil ¼ teaspoon lemon juice ⅛ teaspoon garlic, minced to pasteKosher salt and pepperBefore You Begin
We prefer the milder taste and bigger size of domestic lamb, but you may substitute lamb imported from New Zealand or Australia. Since imported racks are generally smaller, in step 1 season each rack with 1/2 teaspoon of the salt mixture and reduce the cooking time to 50 to 70 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced 1/2 inch apart, in crosshatch pattern (cut down to, but not into, meat). Combine 2 tablespoons salt and cumin in bowl. Rub 3/4 teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 1 hour 5 minutes to 1 hour 25 minutes.
- While lamb roasts, combine red peppers, parsley, olive oil, lemon juice, and garlic in bowl. Season with salt and pepper to taste. Let stand at room temperature for at least 1 hour before serving.
- Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with 1/2 teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.
for the lamb
for the relish
Time
1¾ hours, plus 20 minutes restingYield
Serves 4 to 6Ingredients
Lamb
Relish
Test Kitchen Techniques
Ingredients
Lamb
Relish
Test Kitchen Techniques
Ingredients
Lamb
Relish
Test Kitchen Techniques
Why This Recipe Works
We slowly roast our rack of lamb to ensure that its interior is uniformly rosy and juicy and then leave it in the oven until it reaches serving temperature. This is because it browns so quickly when we give it a final sear in a hot skillet that its temperature doesn’t rise. This speedy finish is possible because the fat cap warms up in the oven so it can easily reach the temperatures necessary for browning reactions to occur. We season the rack with a spiced salt that complements the lamb’s flavor, and a simple relish dresses up the roast.
Before You Begin
We prefer the milder taste and bigger size of domestic lamb, but you may substitute lamb imported from New Zealand or Australia. Since imported racks are generally smaller, in step 1 season each rack with 1/2 teaspoon of the salt mixture and reduce the cooking time to 50 to 70 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced 1/2 inch apart, in crosshatch pattern (cut down to, but not into, meat). Combine 2 tablespoons salt and cumin in bowl. Rub 3/4 teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 1 hour 5 minutes to 1 hour 25 minutes.
- While lamb roasts, combine red peppers, parsley, olive oil, lemon juice, and garlic in bowl. Season with salt and pepper to taste. Let stand at room temperature for at least 1 hour before serving.
- Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with 1/2 teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.
for the lamb
for the relish
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