Pan-Roasted Rack of Lamb

Your Recipe of the Day No Images? Click here Pan-Roasted Rack of Lamb​ Rack of lamb is arguably at its best when the fat is given enough heat to sizzle, melt, and baste the rosy meat. This method delivers just that, cooking the rack from start to finish in a pan while basting it with melted browned butter that's infused with garlic and herbs. If you want, you can alter this recipe by starting with the reverse sear: put the seasoned lamb on a wire-rack set in a rimmed baking sheet in a low 250°F oven and cook until the eye of the loin registers your target temperature on an instant-read thermometer, then transfer to the hot skillet with butter, garlic, and herbs just long enough to give it a good final sear. Read More → The Kitchen Essential Carbon Steel Pan Daniel uses a 12-inch carbon steel pan to pan-roast this rack of lamb and today it's 25% off. Shop Now   More Lamb Recipes Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers)​ Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard​     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe