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Roasted Rack of Lamb

This New Zealand rack of lamb is "double cut", and frenched for a beautiful presentation. It is served on top of a minted walnut pesto and merlot demi-glaze. This dish pairs perfectly with merlot---of course.

Serves:4 Vegetarian:No
Preparation Time:08:00 Cuisine:
Difficulty:Difficult Meal Type:Dinner
Main Ingredient:Lamb Dish Type:Main Course
Main Cooking Method:Roast Season/Occasion:Any Occasion

Roasted Rack of Lamb

Ingredients

  • 2 racks of lamb
  • 4 Tbsp. olive oil
  • 4 Tbsp. kosher salt
  • 4 Tbsp. black pepper

Directions

Preheat the oven to 450 degrees. Prepare to french the racks (unless they were purchased at a butcher pre-frenched). use a sharp knife to cut the meat and fat away from end of the chop so that part of the bone is exposed.  Once the rack is frenched, heat a roasting pan over medium heat until it is very hot.   Brush olive oil on both sides of the racks and sear them for 3-4 minutes on both sides until browned.  Remove from the pan and season liberally with salt and pepper on both sides.  Cover the end of the bones with tin foil to prevent them from burning.  Then, with the meat side up, roast the rack in the oven until medium rare.     

Note

The lamb racks can also be purchased from your butcher pre-frenched.  If you go to the butcher,  ask him to remove the chine bone, which is a section of the backbone.  This will make it easier to cut the rack into individual chops.