Thyme And Fennel-Rubbed Roast Rack of Lamb

In a Hurry, Fit for Company

Rack of lamb is elegant and expensive, but it is one of the simplest roasts to prepare. For the best presentation, have the butcher trim it to a single eye of meat and french the bones. Because rack of lamb is so delicate, I keep the added flavors to a minimum. Fennel pollen has a subtler flavor than fennel seeds.

Serves 2 to 4

INGREDIENTS:

• 1 large 7- to 8-bone rack of lamb (1½–1¾ pounds) or 2 small 7-bone racks of lamb (about 1½ pounds total), trimmed and frenched
• Salt and freshly ground black pepper
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh thyme
• 1 teaspoon fennel pollen (see Sources) or ground fennel seeds
• 1 tablespoon olive oil

INSTRUCTIONS:

1. Let the lamb rest at room temperature for 1 hour.
2. Preheat the oven to 450°F.
3. Sprinkle the lamb generously all over with salt and pepper. Heat a heavy 10-inch skillet over high heat. Place the rack in the pan, fat side down, and sear for 1 to 2 minutes. If cooking 2 racks, do this in batches. Using tongs, hold the rack upright, with the bones vertical, and sear for another 1 to 2 minutes. Flip to the backbone
   side and sear for 1 to 2 minutes more. Remove from the heat.
4. Combine the garlic, thyme, fennel, and oil in a small food processor and process to make a paste. Smear the paste over the fat side and ends of the roast(s). Place the rack(s) bone side down in a roasting pan. Cover the exposed part of the bones with aluminum foil.
5. Roast for 12 minutes for smaller racks and 15 minutes for a larger rack. With an instant-read thermometer, check the internal temperature; it should be 110°F to 115°F for rare or 120°F to 125°F for medium-rare. If not yet done, roast for 5 minutes more and check again; continue to check every 5 minutes. Place the rack(s) on a cutting board, cover loosely with aluminum foil, and let rest for 7 to 10 minutes. Carve the roasts between the bones and serve.

ALTERNATIVE CUTS:

• Saddle roast; bone-in lamb loin roast or lamb sirloin roast (sirloin will take about 20 minutes longer); or rack of goat.