Pan-Roasted Rack of Lamb
For best results, let rack rest uncovered in the fridge overnight, after seasoning (see step 1). For faster results, season immediately before cooking, skipping the 45-minute post-salt resting phase. If resting it at all after salting it, do not let it stand for any less than 45 minutes. Once again, use of a digital thermometer is the best way to assess doneness!
Servings Prep Time
2-4people 45minutes
Cook Time
20 minutes
Servings Prep Time
2-4people 45minutes
Cook Time
20 minutes
Ingredients
Instructions
Preparation
  1. Season the lamb generously with salt and pepper on all sides. Set on a plate and let rest at room temperature for at least 45 minutes, and up to 2 hours (see Note above).
Cooking
  1. Heat the oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Lay the lamb racks in the pan, fat side down, and cook, turning occassionally, and basting regularly with the browned butter (tobaste, tilt the pan toward you so that the butter pools at the bottom and spoon the butter over the lamb, taking care to hit any underbrowned spots repeatedly), until the lamb is deep golden brown and an instant-read thermometer inserted into the thickest part of each rack section registers 120F for medium-rare, or 130F for medium, 3 to 7 minutes longer. Transfer the lamb racks to a rack set on a rimmed baking sheet and let rest for 5 minutes.
Serving
  1. To serve, reheat the fat in skillet until smoking and pour over the lamb to warm it. Carve and serve immediately.
Recipe Notes

Fresh Roots Farm Grassfed Rack of Lamb is currently only available by purchasing a whole or a half lamb, and is made upon request (instead of rib chops or cutlets). The cut is valued at $14.00/lb, one rack is approx. 2 lbs.

See pricing and more info at our Order Food page.