|Nutritional Guidelines (per serving)|
A rack of lamb (8 ribs if left whole) is a great cut for two people, a way to have a "roast" but not a ton of leftovers. Depending on the size of the rack and your appetites, one rack makes two very generous servings of lamb -- you may have leftovers if the rack is large or your appetites are light. The sauce is based on a recipe from Martha Stewart Living magazine several years ago. The tang of lemon juice and capers balances the rich lamb, and the mint and parsley bring a fresh note to this elegant dish.
- 1 rack of lamb (trimmed)
- Kosher salt
- 1/4 cup olive oil (plus more to coat your pan)
- 2 tablespoons shallot (finely chopped)
- 1 teaspoon garlic (minced)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon capers (drained or rinsed and drained if packed in salt)
- 2 tablespoons mint (minced)
- 1 tablespoon parsley (minced)
1. Preheat oven to 325°F.
2. Salt the lamb on all sides.
3. Heat a large, heavy skillet with enough oil to coat the bottom of the pan. When the oil shimmers, add the lamb and brown well on all sides. Use tongs to hold up the rack so you can sear the ends and top edges of the rack.
4. Set the lamb aside on a rack placed in a baking sheet.
5. About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 degrees for medium rare. Remove from oven and let rest for five minutes before slicing into double chops.
6. While the lamb is cooking, make the sauce: Heat the olive oil in a small saucepan or skillet just until it shimmers. Add the shallot and garlic and cook over medium low heat, stirring occasionally, for about 5 minutes. Turn the heat to low and add the lemon juice, zest and capers. Just before serving, stir in the mint and parsley.
7. Spoon the sauce over the lamb chops and serve immediately.