Rack of lamb is truly a special-occasion treat. Usually, you need to order it through a butcher, at the supermarket or in a butcher shop. Ask him to french the bones. He will know what you’re talking about, and you will sound as if you do, too. This means removing excess meat and fat from the bones, which looks nice and makes the chops dainty and neat to eat. It is really important to let the meat rest for 10 minutes before serving (it will finish cooking and reabsorb juices). This time also lets you pull together the final elements of the meal.
Recipe information
Yield
serves 2
Ingredients
Herb Oil
Preparation
Step 1
Preheat the oven to 375°F. Cut the rack into 2 4-rib pieces, and season the meat generously with salt and pepper.
Step 2
Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a plate to cool slightly.
Step 3
Heat the oil in the skillet until hot but not smoking. Place 1 piece of lamb in the skillet, bone side down, and brown all over, 1 to 2 minutes per side. Transfer to a plate; repeat with the remaining piece of lamb. Roll the meat in spices to coat (do not coat the cut sides on either end).
Step 4
Return the meat to the skillet; transfer to the oven. Roast the meat until an instant-read thermometer inserted into the center (avoiding the bones) registers 135°F, for medium-rare, 18 to 24 minutes.
Step 5
Remove the meat from the skillet, and let stand at least 10 minutes. Cut the meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.
Herb Oil
Step 6
Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add the mint and parsley to the boiling water; cook 30 seconds. Drain, and plunge the herbs into ice-water bath immediately.
Step 7
Wrap the herbs in a paper towel; squeeze out as much liquid as possible. Puree the herbs with the oil in a blender until well blended, about 3 minutes. Stir in the salt.
