Roasted Rack of Lamb
Ingredients
2 racks of lamb about 1 1/2 pounds each, frenched
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Instructions
Preheat the oven:
Set your oven to 450F 230C.
Prepare the lamb:
Pat the racks of lamb dry with paper towels.
Rub each rack with olive oil, then season evenly with rosemary, sugar, salt, and pepper.
Sear the lamb:
Heat a large ovenproof skillet over medium-high heat. Place the lamb racks fat side down and sear for 2-3 minutes until browned. Flip and sear the other side for an additional 2 minutes.
Roast the lamb:
Transfer the skillet to the preheated oven and roast for 12-15 minutes for medium-rare internal temperature of 130F/54C. Adjust cooking time to your preferred doneness.
Rest and serve:
Remove the lamb from the oven and let it rest for 10 minutes before slicing into chops. Serve immediately.
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