Treat yourself to a gourmet dining experience with this delectable Pan-Roasted Rack of Lamb recipe. Juicy and tender, with a rich and savory flavor, this dish is sure to impress even the most discerning palates. The key to achieving the perfect crust and succulent interior lies in seasoning the lamb generously and allowing it to rest before cooking. While this recipe is based on smaller Australian and New Zealand lamb racks, feel free to adjust the number of ribs if using larger American lamb racks. For the best results, consider letting the seasoned lamb rest overnight in the refrigerator. However, if you’re short on time, you can season it just before cooking, with a minimum resting time of 45 minutes. Now, let’s embark on this culinary journey and create a delightful pan-roasted masterpiece.
SERVES 2 OR 3
INGREDIENTS:
- One 8- to 10-rib rack of lamb (about 2 pounds), split into 2 half-racks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1 medium shallot, roughly chopped (about ¼ cup)
INSTRUCTIONS:
- Generously season the lamb racks with kosher salt and freshly ground black pepper on all sides. Place the seasoned racks on a plate and let them rest at room temperature for at least 45 minutes, and up to 2 hours.
- In a 12-inch stainless steel skillet, heat the vegetable oil over medium-high heat until it shimmers. Lay the lamb racks in the pan, fat side down, and cook them, turning occasionally with tongs, until they start to turn golden brown, which usually takes about 4 minutes. Next, add the butter, thyme, and shallots to the pan, reduce the heat to medium, and continue to cook the lamb. Turn and flip the racks occasionally, basting them regularly with the browned butter. To baste, tilt the pan toward you so that the butter pools at the bottom, and use a spoon to continuously pour the butter over the lamb, ensuring it reaches any underbrowned spots. Continue cooking until the lamb reaches the desired doneness, with an instant-read thermometer registering 120°F for medium-rare or 130°F for medium. The total cooking time typically ranges from 3 to 7 minutes longer.
- Transfer the pan-roasted lamb racks to a rack set on a rimmed baking sheet and let them rest for 5 minutes.
- To serve, reheat the fat in the skillet until it starts smoking, and then pour it over the lamb to warm it. Finally, carve the racks and serve the delicious pan-roasted lamb immediately.
Pan-Roasted Rack of Lamb is a culinary masterpiece that will elevate any dining experience to new heights. With its perfectly seasoned crust and tender, juicy interior, this dish is perfect for a special date night or an intimate dinner with friends. Whether you choose to let the lamb rest overnight or season it just before cooking, the result will be a flavorful and memorable dish that will impress your taste buds. So, follow the simple steps of this recipe and immerse yourself in the exquisite taste of Pan-Roasted Rack of Lamb. Enjoy each succulent bite and cherish the moments created around this gourmet delight!
