Rack of Lamb with Mint Pesto

Ingredients

Equipment Needed

• •12-inch oven-safe skillet (cast iron preferred)
• •Instant-read meat thermometer
• •Food processor
• •Sharp carving knife

Instructions

1. 1

   Temper the lamb

   Remove the racks from the refrigerator a full hour before cooking. Cold meat and hot ovens are enemies. You want the lamb at room temperature so it cooks evenly from edge to center. While it rests on the counter, pat the exterior thoroughly dry with paper towels. Moisture prevents browning, and browning is where the flavor lives.

   If your racks still have the thin membrane (silverskin) on the bone side, slide a knife under one end and peel it away. It toughens when cooked.
2. 2

   Make the mint pesto

   Toast the pine nuts in a dry skillet over medium heat, shaking frequently until golden and fragrant. This takes three minutes. Watch them closely because they turn from golden to burnt in seconds. Transfer immediately to a plate to stop the cooking. In a food processor, combine the mint, parsley, toasted pine nuts, and garlic. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil in a steady stream. Stop when the mixture is smooth but still has some texture. Transfer to a bowl and fold in the Parmesan, lemon juice, salt, and red pepper flakes. Taste it. Adjust the salt and lemon until it sings.

   The parsley isn't traditional, but it keeps the pesto bright green. Pure mint oxidizes quickly and turns an unappetizing gray within hours.
3. 3

   Season and sear

   Preheat your oven to 400°F. Season the lamb racks generously on all sides with the kosher salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat until it shimmers and just begins to smoke. Lay the racks fat-side down in the pan. Sear without moving for two to three minutes until a deep golden crust forms. Use tongs to turn and sear the other meaty side for another two minutes. The bones can rest against the edge of the pan. You're building a crust, not cooking the interior.

   If cooking multiple racks for a crowd, sear them in batches. Crowding the pan creates steam instead of browning.
4. 4

   Roast to temperature

   Arrange the seared racks bone-side down in the skillet (or transfer to a roasting pan if needed). Slide into the center of your hot oven. Roast for 15 to 18 minutes for medium-rare, until an instant-read thermometer inserted into the thickest part reads 125°F. For medium, pull at 130°F. The meat will rise another five degrees as it rests. Do not guess. Use your thermometer. Lamb forgives small errors, but there's no reason to make them.

5. 5

   Rest before carving

   Transfer the racks to a cutting board and tent loosely with foil. Rest for ten minutes. This is not optional. During this time the muscle fibers relax and reabsorb their juices. Cut into a rack straight from the oven and you'll watch those juices run across your board instead of staying in the meat. Patience rewards you here.

   Save any juices that collect on the board during resting. Drizzle them over the carved chops before serving.
6. 6

   Carve and serve

   Stand the rack upright with bones pointing toward the ceiling. Using a sharp knife, cut between each bone to create individual chops. The knife should glide through with minimal resistance. Arrange the chops on a warmed platter, bones interlocking for an elegant presentation. Spoon a generous ribbon of mint pesto across the chops or serve it alongside in a small bowl. Let your guests take as much as they like. In British tradition, this lamb belongs at the center of the Easter table, surrounded by roasted spring vegetables and new potatoes.

Chef Tips

• •American lamb tends to be milder than imported New Zealand or Australian lamb. All work beautifully here, but adjust your expectations. Domestic lamb has a more delicate flavor that some prefer.
• •Ask your butcher to french the racks. This means scraping the meat and fat from the bones for an elegant presentation. If they haven't done it properly, the bones will still have bits clinging to them. A quick scrape with a paring knife fixes this.
• •Lamb pairs magnificently with a medium-bodied red. A Côtes du Rhône or a California Pinot Noir complement without overwhelming. For those who insist on white, a rich Viognier holds its own.
• •The fat cap is your friend. Score it lightly in a crosshatch pattern before seasoning. This helps render it during cooking and allows the salt to penetrate more deeply.
• •For large gatherings, calculate one rack per three guests. The bones look dramatic but contain little meat. Eight chops feed four generously or six politely.

Advance Preparation

• •Mint pesto can be made up to 24 hours ahead. Press plastic wrap directly onto the surface to prevent oxidation and refrigerate. Bring to room temperature before serving.
• •Lamb can be seasoned with salt up to 4 hours before cooking. This dry-brines the meat, improving both flavor and texture. Leave uncovered in the refrigerator.
• •For Easter dinner, sear the racks in the morning and refrigerate on a sheet pan. Add 3 to 4 minutes to your roasting time to compensate for the colder starting temperature.
• •Leftover lamb (rare occurrence) makes exceptional sandwiches the next day. Slice thin, pile onto crusty bread with arugula and a smear of the remaining pesto.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)