Rack of lamb is a family favorite, especially during the fall. This recipe begins by pan-searing the lamb to render the fat and achieve a beautiful caramelization, followed by a generous coating of a flavorful herb sauce. We typically serve the lamb with mint jelly, but I also enjoy pairing it with a garlicky, lemony mint yogurt sauce. If you’re serving it as part of a buffet, plan for at least two chops per person.
Ingredients
- 2 racks of lamb, frenched, about 1.5-2 lbs each
- 1/4 cup finely chopped fresh rosemary
- 1/4 cup finely chopped fresh thyme
- 2 cloves garlic
- 1/4 tsp shawarma seasoning blend, or your seasoning of choice, optional
- 1/4 cup vegetable oil
- kosher salt and black pepper to taste
Instructions
- Preheat your oven to 450ºF
- With a sharp knife, score the fat cap of the lamb, this will help the fat render. Season the outside with about 1 tsp of kosher salt per rack and let rest at room temperature for about 20-30 minutes.
- Preheat a large stainless steel pan over medium heat. Add about 1 tbsp of vegetable oil to coat the pan. Pat the lamb dry with paper towel before searing. Sear the lamb racks, fat cap side down, until golden brown, about 5-7 minutes. Sear 1 at a time if needed.
- While the lamb is searing, make the herb mixture. In a mortar and pestle combine the fresh herbs, garlic, dry seasonings, and a heavy pinch of kosher salt and mash into a fine paste. Alternatively, you can hand-chop the herbs and grate the garlic on a microplane or process with an immersion blender or food processor. Add 3 tbsp of vegetable oil and mix to combine.
- Transfer the seared lamb racks to a foil line sheet pan with a wire rack, fat cap facing up. Coat in the herb sauce then transfer to the oven for 10-15 minutes for medium rare. Cover the bones with foil if they begin to burn.
- Serve with mint jelly.
Inspo: Wishbone Kitchen
