Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 4 to 6
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 350°. In a large bowl, stir the kosher salt and tarragon into the water. The mixture should be slushy; if you squeeze 
a handful, it should just hold together. At either end of a large roasting pan, using half of the salt mixture, form 2 ovals slightly larger than 
the lamb racks.

Step 2    

In a large skillet, heat the 3 tablespoons of olive oil. Add the 
lamb, meaty side down, and cook over moderately high heat until browned, about 4 minutes. Turn the racks and brown the tops and sides for 2 minutes each. Set the racks on the beds of salt and let the lamb cool slightly.

Step 3    

Pat the remaining salt mixture over and around the lamb racks 
to cover the meat completely. Roast for 25 minutes, until an instant-
read thermometer inserted in the center of the meat registers 135°. Remove from the oven and let rest for 5 minutes.

Step 4    

Remove the salt crust and brush any remaining salt off the meat. Brush the lamb with olive oil, then cut into single chops for serving. Sprinkle with flaky sea salt.

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