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Source: America's Favorite Food Associations

Roast Rack of Lamb
A delicious way to make a rack of lamb.
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Serves: 2-4
Prep Time: 30 minutes
Cook Time: 15-30
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1 7 to 8 bone rack of lamb, trimmed and frenched (1-1 1/4 pounds)
1-2 teaspoons olive oil
Salt and freshly ground pepper

Preheat the oven to 475 degrees. Season the rack all over with salt and pepper. Place a heavy 10 inch oven-proof skillet over high heat and film the bottom with the oil. Put the rack in the skillet fat side down and sear for 1 - 2 minutes. Then, using tongs, hold the rack with the bones vertical and sear the top meat for 1 - 2 minutes. Finally, sear the bone side for 1 - 2 minutes. Remove the pan from the heat and let the lamb rest for a few minutes, uncovered. (If you don't have an oven-proof skillet, sear the rack in a pan and then transfer it to a small roasting pan or pie plate.) Roast the rack. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet (or roasting pan). Roast the lamb in the middle of the oven for 15-20 minutes, depending on the degree of doneness you want. Take a reading in the center of the meat after 12-15 minutes and remove the meat, or let it cook longer to your taste. Let it rest for 5-7 minutes, loosely covered, before carving between the ribs and serving 3-4 chops per person.

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