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Rack of Lamb

Tim’s Perfect Slow-Cooked and Seared Rack of Lamb

by Tim Granzeau


Yield:       serves 3-4 per rack:       Total Time:1 hour to 90 minutes

NOTE:     Serve with Lamb Timbales to serve 4 per rack.


1 tablespoon vegetable oil

2 lamb racks with 8 ribs each (3 to 4 pounds total)

Kosher salt and freshly cracked black pepper

8 sprigs rosemary or thyme finely chopped

2 medium shallots, finely chopped

4 medium cloves garlic, finely chopped


Directions:   (Oven preheated to 300°F)

1.   Rub lamb with vegetable oil. Season lamb generously with salt and pepper on all sides. (for particularly large racks, split into 4 four-rib sections and use more bags as necessary).  Generously season lamb with the herbs and aromatics.

2.   Place on ribs on a heavy roasting pan flesh side up.  Roast to an internal temperature of 120°F.  About 45 minutes to an hour.


3.   ROASTING PAN SEARING: Heat oil in heavy-bottomed roaster or skillet over high heat until lightly smoking.  Add lamb fat-side down and sear until well-browned on all sides, turning with tongs as necessary, about 5 minutes total (for particularly large racks, sear lamb in two batches, tenting first batch with foil after searing to retain heat). Tent seared lamb with foil, allow to rest 5 minutes, carve, and serve.


4.   CHARCOAL ROASTING:  Dry the lamb racks and coat evenly with oil. Place racks, fat-side down over charcoal and grill until well browned on all sides, about 6 minutes total.  Remove lamb from grill, tent with foil, allow to rest 5 minutes, carve, and serve.