Cassie’s Ruminations

Roasted Rack of Lamb

For our Easter dinner, I roasted a small rack of lamb that I got at Costco. They have great high quality meat for a steal, and while most things we can’t use up fast enough, the lamb comes in perfect quantities.

Tender lamb really requires just the simplest of preparations to allow it to shine, and this definitely qualifies. I steamed some asparagus and red potatoes to go alongside. This is very easy to double to serve more – just sear each rack then transfer them both to a roasting pan instead of just using the skilled. As is, it could also be easily stretched to serve four if another side were offered.

Roasted Rack of Lamb
Serves 3

1 rack of lamb, about 1.75-2 lbs, frenched
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp canola oil

Preheat the oven to 400 degrees F.

Heat the oil in a cast iron or other ovenproof skillet. Rub the lamb all over with the salt and pepper. When the oil shimmers, add the lamb and sear to a nice brown on both sides (about 2 minutes per side).

Move the skillet to the oven and roast for about 20 minutes or until the internal temperature reaches 130 degrees for medium rare (or about 30 minutes and 145 degrees F for medium). Remove the skillet from the oven and let the roast rest for 10 minutes before carving into chops and serving. If the lamb is a bit underdone for your tastes, just put the skillet back over medium high heat and sear each chop for a bit longer.