The classic rack of lamb recipe calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones.
Yield: serves 2-4
1 (1 3⁄4-lb.) frenched rack of lamb
Kosher salt and freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
2 tbsp. roughly chopped fresh rosemary
1 tbsp. chopped fresh thyme, plus 4 sprigs
10 cloves garlic, smashed
Heat oven to 450˚. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.
Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130˚ for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.
Pairing Note: An elegant rack of lamb calls for a rich red bordeaux. The 2005 Chateau Haut Mayne from Graves shows lovely notes of earth, blackberries, and spice. —Ania Zawieja