Yield: 4 to 6 servings
- 2 (1 3/4- to 2-pound) racks of lamb, fat trimmed to 1/8 to 1/4 inch and rib bones frenched
- Kosher salt
- 1 teaspoon ground cumin 1 teaspoon vegetable oil
- 1⁄2 cup jarred roasted red peppers, rinsed, patted dry, and chopped fine
- 1⁄2 cup minced fresh parsley
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 teaspoon lemon juice
- 1⁄8 teaspoon garlic, minced to paste Kosher salt and pepper
1. FOR THE LAMB: Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced 1/2 inch apart, in crosshatch pattern (cut down to, but not into, meat). Combine 2 tablespoons salt and cumin in bowl. Rub 3/4 teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 1 hour 5 minutes to 1 hour 25 minutes.
2. FOR THE RELISH: While lamb roasts, combine red peppers, parsley, olive oil, lemon juice, and garlic in bowl. Season with salt and pepper to taste. Let stand at room temperature for at least 1 hour before serving.
3. Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with 1/2 teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.
Easy as 1-2-3
Putting an impressive roast on the table doesn’t have to be stressful or take all day. Our rack of lamb is ready in less than 2 hours.
1. SEASON: There’s no need to salt ahead of time. Because of the insulating bones and thin layer of fat, rack of lamb sprinkled with salt right before roasting is just as juicy as meat salted an hour in advance.
2. SLOW-ROAST: For juicy meat that’s a rosy medium- rare from center to edge, we simply roast the racks in a 250-degree oven until they reach 125 degrees, 1 hour 5 minutes to 1 hour 25 minutes.
3. SEAR: The fat cap warms up in the oven, so when it hits a hot skillet, it quickly reaches the temperature necessary for browning. Because the rack browns in just 2 minutes, none of the meat overcooks during this step.