Made this last night. So easy and it turned out perfect. Instead of making the relish; we made a red wine demiglace.
INGREDIENTS
LAMB
2(1 ¾- to 2-pound) racks of lamb, fat trimmed to ⅛ to ¼ inch and rib bones frenched
Kosher salt
1 teaspoon ground cumin
1 teaspoon vegetable oil
RELISH
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine
½ cup minced fresh parsley
¼ cup extra-virgin olive oil
¼ teaspoon lemon juice
⅛ teaspoon garlic, minced to paste
Kosher salt and pepper
INSTRUCTIONS SERVES 4 TO 6
We prefer the milder taste and bigger size of domestic lamb, but you may substitute lamb imported from New Zealand or Australia. Since imported racks are generally smaller, in step 1 season each rack with 1/2 teaspoon of the salt mixture and reduce the cooking time to 50 to 70 minutes.
1. FOR THE LAMB: Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced 1/2 inch apart, in crosshatch pattern (cut down to, but not into, meat). Combine 2 tablespoons salt and cumin in bowl. Rub 3/4 teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 1 hour 5 minutes to 1 hour 25 minutes.
2. FOR THE RELISH: While lamb roasts, combine red peppers, parsley, olive oil, lemon juice, and garlic in bowl. Season with salt and pepper to taste. Let stand at room temperature for at least 1 hour before serving.
3. Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with 1/2 teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.
INGREDIENTS
LAMB
2(1 ¾- to 2-pound) racks of lamb, fat trimmed to ⅛ to ¼ inch and rib bones frenched
Kosher salt
1 teaspoon ground cumin
1 teaspoon vegetable oil
RELISH
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine
½ cup minced fresh parsley
¼ cup extra-virgin olive oil
¼ teaspoon lemon juice
⅛ teaspoon garlic, minced to paste
Kosher salt and pepper
INSTRUCTIONS SERVES 4 TO 6
We prefer the milder taste and bigger size of domestic lamb, but you may substitute lamb imported from New Zealand or Australia. Since imported racks are generally smaller, in step 1 season each rack with 1/2 teaspoon of the salt mixture and reduce the cooking time to 50 to 70 minutes.
1. FOR THE LAMB: Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced 1/2 inch apart, in crosshatch pattern (cut down to, but not into, meat). Combine 2 tablespoons salt and cumin in bowl. Rub 3/4 teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 1 hour 5 minutes to 1 hour 25 minutes.
2. FOR THE RELISH: While lamb roasts, combine red peppers, parsley, olive oil, lemon juice, and garlic in bowl. Season with salt and pepper to taste. Let stand at room temperature for at least 1 hour before serving.
3. Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with 1/2 teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.