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Roasted Rack of Lamb

Bill Peet | Yield: 4
Bill Peet's simple preparation turns out tender, juicy and flavorful lamb chops in a short amount of time. Perfect for weeknight dinner.
Recipe - Roasted Rack of Lamb - Lamb - Dartagnan.com

Ingredients

Preparation

  1. Preheat oven to 450 degrees F.
  2. Rub the oil all over the lamb and season generously with salt and pepper. Place the lamb, meat side up, in a cast iron skillet and roast on the middle rack of the oven for 10 minutes. Reduce the oven temperature to 350 degrees F and continue cooking for about 10 minutes, or until the meat reaches an internal temperature of 130 degrees F. Transfer the meat to a plate and let rest for about 5 to 7 minutes. Keep warm.
  3. Pour off any oil that remains in the skillet and add the water and demi-glace. Bring to a boil, making sure to scrape the browned bits from the bottom of the pan. Set aside.
  4. Cut the lamb racks between the bones to form chops. Arrange the chops on plates and drizzle the sauce over the meat. Garnish with watercress.

Chef Tip: This lamb is delicious with roasted root vegetables or mashed potatoes with truffle butter.