Rack of Lamb with Tangerine-Chile Sauce

1. 1

   Preheat the oven to 400.

2. 2

   In a medium skillet, heat the vegetable oil until shimmering.

3. 3

   Season the lamb with salt and pepper.

4. 4

   Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes.

5. 5

   Turn the lamb fat side up and cook for 2 minutes longer.

6. 6

   Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125 for medium-rare meat.

7. 7

   Transfer the lamb to a carving board and let rest for 10 minutes.

8. 8

   Discard the fat in the skillet.

9. 9

   Add the tangerine zest and juice and the chile to the skillet and boil over moderately high heat until the juice is reduced by half, about 2 minutes.

10. 10

    Add the stock and boil until reduced by one-fourth, about 1 minute.

11. 11

    Remove the skillet from the heat and swirl in the butter, 1 tablespoon at a time.

12. 12

    Season the sauce with salt and pepper.

13. 13

    Carve the lamb into chops and arrange on warmed plates.

14. 14

    Spoon the sauce over the lamb and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.