Rack Of Lamb With Carrot Salad

1. 1

   Preheat oven to 300u00b0. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.

2. 2

   Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300u00b0 for 20 minutes or until a meat thermometer inserted into thickest portion registers 140u00b0 to 145u00b0 (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.

3. 3

   Meanwhile, cut carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler. Toss frisee, mint, and carrot strips with desired amount of Orange-Pecan Vinaigrette.

4. 4

   Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.

* Per serving · 4 servings · Values may vary.