Serves 4
45 min
Pan-Roasted Rack of Lamb
Recipe GLPR13b1cbdd812add
A elegant Nordic-inspired main course featuring two racks of lamb seared and finished in the oven until perfectly cooked through. Garlic, fresh thyme, and butter create a fragrant, savory crust that complements the tender, juicy meat. This restaurant-quality dish is naturally low-carb and protein-rich, perfect for a special dinner.
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Ingredients
2 racks Two 4-bone racks of lamb
to taste Kosher salt
to taste Freshly ground black pepper
1 tablespoon Vegetable or canola oil
4 tablespoons Unsalted butter
2 cloves Fresh garlic cloves, smashed
a few sprigs Fresh thyme sprigs
Directions
Remove the lamb racks from the refrigerator 15 minutes before cooking to allow them to come to room temperature. Preheat the oven to 400°F (200°C). Pat the lamb dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
Heat the vegetable or canola oil in a large, oven-safe skillet over medium-high heat until it shimmers and is very hot.
Carefully place the lamb racks in the hot skillet, bone-side up, and sear for 3-4 minutes until a golden crust forms on the meat side. Do not move the racks during this time.
Flip the lamb racks and sear the bone side for 2 minutes until lightly browned.
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs around the lamb racks in the skillet. Tilt the pan slightly and spoon the melted butter over the meat to baste it as the butter foams.
Transfer the skillet to the preheated 400°F oven and roast for 12-15 minutes, until the internal temperature of the thickest part of the lamb reaches 145°F for medium-rare doneness. Check the temperature with an instant-read meat thermometer.
Remove the skillet from the oven and let the lamb rest in the pan for 5 minutes. This allows the juices to redistribute, ensuring tender, juicy meat.
Transfer the lamb racks to a cutting board or serving platter. Pour the pan sauce (melted butter, garlic, and thyme) over the top. Serve hot, carved into individual chops if desired.
