Seared Rack of Lamb
Rack of lamb seared to perfection, juicy on the inside and crispy on the outside. Culinary elegance.
30 min4 servingsFrench
554kcal / serving
29.8 gprotein
47.1 gfat
Ingredients
- 1 Rack of lamb (8-rib rack)
- 2 tablespoons Extra virgin olive oil
- 2 cloves Garlic
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- Bring the rack of lamb to room temperature for 30 minutes. Trim excess fat if necessary.
- Season generously with kosher salt and freshly ground black pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the rack on all sides, starting with the fat side, until deeply golden brown (approx. 3-4 min per fat side, 1-2 min per side).
- Add crushed garlic cloves, rosemary, and thyme. Tilt the pan and baste the lamb with the aromatic oil for 1 minute.
- Transfer the skillet to a preheated oven at 190°C (375°F). Roast for 12-18 minutes for medium-rare (55-57°C internal).
- Let the lamb rest, covered with aluminum foil, for 10 minutes before carving.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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