Rack Of Lambs Recipe

Prepare lamb

Pat the racks of lamb dry with paper towels. Trim any excess fat and ensure ribs are frenched (exposed bones). Tie each rack with kitchen twine every 1–1.5 inches to hold shape if needed.

Make marinade

In a bowl combine 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons chopped rosemary, 1 tablespoon chopped thyme, 4 minced garlic cloves, 2 tablespoons Dijon mustard, 3 tablespoons olive oil, 1 tablespoon lemon zest and 1 tablespoon red wine (optional). Stir until combined.

Marinate lamb

Rub the marinade evenly over all surfaces of the racks, pressing into the meat. Place racks in a shallow dish or zip-top bag, cover, and refrigerate for at least 1 hour and up to 6 hours (30 minutes at room temperature before cooking if refrigerated).

Preheat oven and pan

Preheat oven to 425°F (220°C). Heat an oven-safe skillet or heavy frying pan over medium-high heat and add 2 tablespoons neutral oil.

Sear racks

Remove racks from marinade and let excess drip off. When the oil is shimmering and just smoking, place racks fat-side down (or bone-side if frenched) and sear 2–3 minutes until deeply browned. Turn and sear the other side 1–2 minutes. Add 2 tablespoons butter to the pan and baste briefly with a spoon for additional flavor.

Roast to temperature

Transfer the skillet to the preheated oven. Roast racks until internal temperature reaches: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. This typically takes 12–18 minutes depending on rack size. Use an instant-read thermometer inserted into the thickest part without touching bone.

Rest

Remove racks from oven, tent loosely with foil, and rest 10 minutes. Carryover cooking will raise the temperature a few degrees and juices will redistribute.

Carve

Slice between the bones to produce individual lamb chops. Arrange on a warm platter.

While the lamb rests, place the skillet used for searing back on medium heat (use caution with hot handle). Add the chopped shallot and 1 minced garlic clove; sauté 1–2 minutes until softened. Pour in 1 cup red wine or lamb/beef stock, scraping up browned bits from the pan with a wooden spoon. Add 1 sprig rosemary and simmer until reduced by about half (3–6 minutes). Remove the rosemary sprig and swirl in 1 tablespoon cold butter to finish the sauce. Taste and season with salt and pepper. Spoon sauce over carved chops.

Cook potatoes

Place cubed potatoes and 2 peeled garlic cloves in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are tender when pierced, about 12–15 minutes. Drain well.

Mash and finish

Return potatoes and garlic to the hot pot off the heat to dry for 1 minute. Add 3 tablespoons butter and 1 cup warm milk or cream. Mash to desired texture (use a ricer for very smooth). Stir in 2 tablespoons chopped parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Adjust seasoning to taste.

Keep warm

Cover and keep warm until lamb is ready, then re-whip briefly before serving if needed.

Arrange mashed potatoes and carved lamb chops on plates. Spoon pan sauce over chops if using. Garnish with fresh rosemary sprigs and serve with lemon wedges on the side for a squeeze of brightness.