Name: Pan-Seared Rack of Lamb
Prep time: 30 min
Cook time: 11 min
Total time: 50 min
Yield: 2 srv
Ingredients: Rack of lamb — 600 g; Oil — 15 ml; Butter — 30 g; Garlic — 3 pcs; Rosemary — 2 pcs; Salt — 6 g; Black pepper — 3 g

Ingredients

Rack of lamb 600 g Oil 15 ml Butter 30 g Garlic 3 pcs Rosemary 2 pcs Salt 6 g Black pepper 3 g

Nutrition

Per serving: ≈ 710.0 kcal, P 52.5 g, F 54.0 g, C 0.0 g
Total (for 2 srv): ≈ 1420.0 kcal, P 105.0 g, F 108.0 g, C 0.0 g
counted 5 of 7 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: some of the fat was drained or skimmed off

Prep

Take the rack of lamb out of the refrigerator 30–40 minutes before cooking so the meat warms to room temperature for even cooking.

Cooking

Cut the rack along the bones into individual chops. Pat dry with a paper towel, and rub with salt and pepper on all sides.
Heat a heavy skillet with oil over high heat until it begins to smoke slightly.
Place the chops in the pan and sear for 2–3 minutes on each side until a deep, golden crust forms. Press the fat edge against the pan with tongs for 1–2 minutes to render it and make it crispy.
Reduce the heat to medium, add the butter, crushed garlic, and rosemary. Tilt the pan and spoon the aromatic butter over the chops for 2–3 minutes, turning once.
For medium-rare, remove at an internal temperature of 131–135°F; for medium, keep on medium heat for another 2–3 minutes until 140–144°F, turning every minute.
Transfer the meat to a warm plate, cover with foil, and let rest for 5–7 minutes so the juices distribute evenly through the fibers.
Serve with boiled new potatoes and a fresh vegetable salad, drizzled with the pan juices.

Pan-Seared Rack of Lamb

Ingredients

Nutrition

Prep

Cooking

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