[Photographs: Vicky Wasik]
Rack of lamb is arguably at its best when the fat is given enough heat to sizzle, melt, and baste the rosy meat. This method delivers just that, cooking the rack from start-to-finish in a pan while basting it with melted browned butter that’s infused with garlic and herbs. If you want, you can alter this recipe by starting with the reverse sear: put the seasoned lamb on a wire-rack set in a rimmed baking sheet in a low 250°F oven and cook until the eye of the loin registers your target temperature on an instant-read thermometer, then transfer to the hot skillet with butter, garlic, and herbs just long enough to give it a good final sear.
Published at Tue, 21 May 2019 07:45:16 +0000
