Roasted Lamb Rack* Recipe

Prepare and season

Remove the lamb racks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Combine kosher salt, black pepper and chopped rosemary. Rub the racks with olive oil, then evenly season all over with the salt, pepper and rosemary mixture, pressing it lightly into the meat. Tuck the ribs into a neat rack and tie with kitchen twine if needed.

Sear

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, place lamb rack fat-side down and sear 2–3 minutes until well browned. Flip and sear the other side for 1–2 minutes to color the meat and bones.

Roast

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 12–18 minutes depending on rack thickness. For medium, roast to 135°F (57°C). Remove from oven and transfer lamb to a cutting board; tent loosely with foil and rest 10 minutes. While resting it will rise ~5–10°F.

Finish

After resting, remove kitchen twine if used and slice between the bones into individual chops. Spoon any accumulated juices from the cutting board into the rosemary jus (reserve for plating).

While the lamb is roasting, prepare the carrots. In a medium sauté pan over medium heat, melt 2 tablespoons butter. Add the carrots and toss to coat; cook 4–5 minutes, stirring occasionally, until they begin to lightly brown.

Add brown sugar, honey and orange juice to the pan. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots are glazed and tender when pierced with a fork, about 6–8 more minutes. If the pan gets dry, add 1–2 tablespoons water. Season with sea salt and black pepper to taste. Keep warm until plating.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add baby kale, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and sauté, tossing frequently, 2–3 minutes until wilted but still bright green. Finish with 1 teaspoon lemon juice, toss, and remove from heat; keep warm.

While lamb rests, make the jus in the same skillet used to sear the lamb (careful — handle may be hot). Place skillet over medium heat and add 1 teaspoon olive oil if the pan is dry. Add minced shallot and sauté 1–2 minutes until translucent.

Deglaze the pan with 1/2 cup dry red wine, scraping up browned bits from the bottom with a wooden spoon. Reduce wine by about half, 2–3 minutes.

Add 1 cup demi-glace and the rosemary sprig. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Remove rosemary sprig and season with salt and pepper to taste.

Off heat, swirl in the cold cubed butter a little at a time to create a glossy finish. If desired, strain the jus through a fine sieve into a small saucepot for a smooth sauce and keep warm until serving.

On warmed plates, arrange a small bed of sautéed baby kale. Place 3 lamb chops (or as desired) on the kale. Spoon a little rosemary jus around and over the lamb. Arrange a portion of glazed carrots alongside. Garnish with a small sprig of fresh rosemary if desired and serve immediately.