Roasted Rack of Lamb
Grated zest of 2 lemons
2 Tablespoons chopped fresh rosemary
1/4 cup kosher salt
Pinch of sugar
2 (8-bone) racks of lamb, Frenched
1/4 cup canola oil
- Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover, and refrigerate overnight. This serves as a quick cure, which will add flavour to the lamb.
- Preheat the oven to 300 F.
- Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side-down, and sear until golden brown, 3 to 5 minutes. Remove and place on a rimmed baking sheet fat side-up, and repeat the browning process with the other rack.
- Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 to 125 F in the centre, about 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
Pairs well with Pinot Noir or a sparkling Rose.