Colorado Cut Lamb Recipe

Bring to room temperature

Remove the bone-in lamb from the refrigerator 45–60 minutes before cooking. Pat it dry thoroughly with paper towels. Bringing the meat to near room temperature ensures even cooking.

Preheat oven and prepare rack

Preheat oven to 425°F (220°C). Position a rack in a roasting pan so hot air can circulate under the lamb and bones. If you have a roasting rack, use it; otherwise a rimmed baking sheet with folded foil to elevate the lamb works.

Make herb-garlic paste

In a small bowl combine minced garlic, chopped rosemary, thyme leaves, Dijon mustard, lemon zest, olive oil, kosher salt, and black pepper. Stir into a coarse paste.

Season and tie

Rub the herb-garlic mixture all over the lamb, pressing it into the meat and around the exposed bone. If the Colorado cut has a flap of fat, score it lightly 1/4-inch deep in a crosshatch pattern so fat renders. If needed, tie the roast with kitchen twine every 2 inches to keep an even shape.

Sear the lamb

Heat an ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil. When shimmering, place lamb fat-side down and sear 2–3 minutes until deeply browned. Turn to sear other sides and the ends, about 1–2 minutes per side, to develop color without cooking through.

Roast

Transfer skillet with lamb to the preheated oven. Roast at 425°F (220°C) for 10 minutes, then reduce oven to 375°F (190°C) and continue roasting. Use an instant-read thermometer inserted into the thickest part of the meat (not touching bone): remove at 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 2-lb bone-in cut expect about 20–30 minutes after the initial high-heat period, but rely on temp rather than time.

Rest

Transfer lamb to a cutting board, tent loosely with foil, and rest 15–20 minutes. Resting allows juices to redistribute and the temperature to rise ~5–10°F.

While the lamb rests, make the pan sauce. Place the skillet used to sear/roast over medium heat on the stovetop. If there is an excessive layer of fat, spoon off all but about 1 tablespoon.

Add 1/2 cup red wine (or stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer until reduced by half, about 3–5 minutes.

Add the remaining 1/2 cup wine (or stock) and continue to simmer until sauce coats the back of a spoon, another 3–5 minutes. Whisk in 1–2 tablespoons cold unsalted butter, one piece at a time, to melt and create a glossy sauce. Taste and adjust seasoning with salt and pepper as needed.

Strain the sauce through a fine-mesh sieve into a small gravy boat if you prefer a smooth sauce. Reserve the pan juices and smear a little on the sliced lamb when serving.

Slice the rested lamb between the bones into chops or carve against the grain into medallions, depending on the cut. Arrange on a warmed platter.

Drizzle the pan sauce over the slices or serve on the side. Sprinkle a pinch of coarse sea salt and garnish with rosemary sprigs and lemon wedges.