Pan Seared Lamb Rack Recipe

Trim and season

Pat the lamb racks dry with paper towels. Using a sharp knife remove excess fat between and over the bones if needed (Frenched racks often already prepared). Evenly rub 2 tbs olive oil over all surfaces. Mix kosher salt, black pepper and garlic powder and sprinkle evenly over the meat, pressing lightly to adhere.

Marinate briefly

Combine soy sauce, chopped rosemary, chopped thyme, and lemon zest. Brush this mixture over the fat and meat surfaces. Let the racks rest at room temperature for 20–30 minutes to take the chill off and allow flavors to meld (or refrigerate up to 2 hours).

Heat wok

Place a large, heavy-bottomed wok (or wide skillet) over high heat until very hot — about 2–4 minutes. Add 1 tbs neutral oil (if desired) and swirl to coat.

Sear lamb

Place the lamb racks into the hot wok, fat side down first. Sear without moving 2–3 minutes until deeply browned, then turn to sear the opposite side 2 minutes. Use tongs to hold and sear the rib bone edges for 1–2 minutes so all surfaces have a good brown crust. Work quickly to maintain high heat.

Lower heat and baste

Reduce heat to medium-low. Add 2 tbs unsalted butter, shallot slices and smashed garlic to the wok. As butter melts, tilt the wok slightly and use a spoon to continuously baste the lamb with the butter, aromatics and rendered juices for 1–2 minutes to build flavor.

Deglaze and create pan sauce

Push the lamb to one side of the wok. Pour in 1/2 cup stock and 1 tbs balsamic vinegar to deglaze, scraping up brown bits from the wok base with a wooden spoon. Stir the liquid and simmer 1–2 minutes until slightly reduced. Add the remaining 1 tbs butter and 1 tbs lemon juice, swirl to incorporate into a glossy sauce.

Check doneness & rest

Use an instant-read thermometer inserted into the thickest part of the meat (not touching bone). Target temperatures: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. If under-target, lower heat, cover loosely and cook in the wok 1–3 more minutes until close to desired temp. Remove racks to a cutting board, tent with foil and rest 8–10 minutes; carryover will raise temperature a few degrees.

Slice and serve

After resting, slice between the ribs into individual chops. Spoon the pan sauce from the wok over the sliced lamb. Sprinkle with chopped parsley and sea salt flakes to finish.