Crisp Roasted Rack of Lamb

1. 1

   Preheat the oven to 500F.

2. 2

   Strip most of the surface fat from the lamb (your butcher may already have done this).

3. 3

   Cut between the ribs, almost down to the meaty eye.

4. 4

   Divide each rack in half down the middle, sprinkle with salt and pepper to taste, and put in a roasting pan.

5. 5

   Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part.

6. 6

   If it reads 125F or more, remove the lamb immediately.

7. 7

   If it reads 120F or less, put the lamb back for about 5 minutes.

8. 8

   Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium-rare to rare in the center.

9. 9

   Cook a little longer for more doneness.

10. 10

    Serve, separating the ribs by cutting down straight through them.

11. 11

    Rack of Lamb Persillade: Combine 2 tablespoons olive oil, 1 cup plain bread crumbs, 1 small peeled garlic clove, and about 1/2 cup fresh parsley leaves in a small food processor (or chop by hand).

12. 12

    Process until minced, then rub into the meaty side of the racks before roasting.

13. 13

    If you happen to have some port open and youre inclined to serve your rack of lamb with a sauce, you can make a port reduction while the rack rests: Pour off all but a tablespoon of the fat from the pan and put the roasting pan on a burner (or two burners if it is big) over high heat.

14. 14

    Add 1 cup good quality red wine or port and cook, stirring and scraping, until the liquid is reduced to about 1/3 cup.

15. 15

    Add any of the liquid that has accumulated around the lamb and stir.

16. 16

    Season to taste, then spoon a little of this over each serving of rib.

* Per serving · 4 servings · Values may vary.