Roasted Rack of Lamb
Bill Peet chef bio | Yield: 4
This simple lamb chop recipe is tender, juicy, flavorful and quick enough to make for a weeknight dinner.
- Preheat oven to 450 degrees F.
- 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.
- 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.
- 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.