Serves 2
A rack of lamb comes from the rib section, where the muscles do very little work, resulting in a cut that is exceptionally tender. Often “frenched,” with the bones cleaned for presentation, it carries a thin cap of fat that gently bastes the meat as it roasts. Despite its elegant appearance, it’s surprisingly easy to prepare. A simple mixture of garlic and rosemary forms a fragrant, savory crust that complements the lamb without overpowering it. Served with a sweet mint sauce (a traditional British condiment), the richness is balanced by a cool contrast that lifts each bite. For the best result, use an instant-read thermometer to check the internal temperature. Overcooking will quickly diminish the tenderness of this delicate cut.
Sweet Mint Sauce
1 bunch fresh mint, stems removed
4 teaspoons brown sugar
2 tablespoons white wine vinegar
¼ teaspoon kosher salt
Lamb
1 rack of lamb, about 1.5 pounds
Kosher salt, to taste
Ground black pepper, to taste
1 tablespoon olive oil
6 garlic cloves, minced
3 sprigs rosemary, stems removed and leaves chopped
⅓ cup unsalted butter, room temperature
In a small saucepan, bring 2 cups of water to a boil. Stir in the mint leaves and remove the pan from the heat. Allow the mint to steep for 3 to 4 minutes. Drain and rinse the leaves with cold water (reserve the mint-infused water to use as tea). Finely chop the leaves and combine with the brown sugar, vinegar and salt in a small bowl. Cover and place in the refrigerator until time to serve.
Preheat the oven to 400°. If the fat cap of the rack of lamb is extra thick, trim a layer off. Then score the fat cap: With a sharp knife, make shallow cuts in a crisscross pattern along the entire cap of fat, cutting about 3/4 of the way through the fat without scoring the red meat. Season all sides of the rack with salt and pepper.
Heat a heavy-bottom skillet over medium-high heat, then add the olive oil. Once the oil begins to smoke, add the rack of lamb and sear all sides until lightly golden, 2 to 3 minutes per side. Transfer the lamb rack to a baking tray. Combine the garlic, rosemary and butter in a small bowl. With the fat cap of the rack facing up, generously spread all the butter mixture over the top side (it will be thick).
Place in the preheated oven and bake until it has reached the desired doneness. Rare (125° to 130°) will take 20 to 25 minutes. Medium (135° to 140°) will take 25 to 30 minutes. Remove from the oven, lightly tent with foil, and let rest 10 minutes before slicing into chops and serving with the mint sauce drizzled over the top.
