Rack of Lamb with Tarragon Lemon Sauce

1. 1

   Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 4 minutes, or until the sides and the ends are browned evenly.

2. 2

   Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and bake it in the middle of a preheated 475 degree oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat.

3. 3

   Transfer the lamb carefully to a cutting board, and let it stand, uncovered, for 10 minutes.

4. 4

   While the lamb is standing, in a small saucepan melt the butter and stir in the zest, the minced tarragon, the lemon juice and salt and pepper to taste.

5. 5

   Cut the lamb between the ribs and divide it between 4 plates.

6. 6

   Garnish the lamb with the tarragon sprigs and serve it with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.