Active Time
15 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8
© Dana Gallagher

How to Make It

Step 1    

In a glass or ceramic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down, and marinate at room temperature for 2 hours, turning once.

Step 2    

Preheat the oven to 450°. Remove the lamb racks from the marinade and pat dry. Season with salt and pepper. In each of 2 large skillets, heat 2 tablespoons of the vegetable oil until shimmering. Add the racks, fat side down, and cook over moderately high heat until nicely browned, about 3 minutes; turn and sear the meaty side of the racks, about 2 minutes longer.

Step 3    

Transfer the racks to a rimmed baking sheet, fat side up. Roast in the upper third of the oven for 15 minutes, or until an instant-read thermometer inserted in the thickest part of each rack registers 120° to 125°(for medium rare meat). Let the lamb rest for 10 minutes before carving.

Suggested Pairing

The juicy, ripe fruit of a spicy, full-bodied New World Syrah will complement the intensity of the lamb and balance the salty-sweet notes of the marinade; it will also echo the hints of pepper in the watercress salad that follows.

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Aggregate Rating value: 5

Review Count: 3261

Worst Rating: 0

Best Rating: 5

Author Name: Mary Bonesteel

Review Body: Absolutely amazing recipe...WOW

Review Rating: 5

Date Published: 2017-03-23