Rack of Lamb with Carrot Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can trim the thick layer of fat on the outside of the rack to 1/4 inch for quicker cooking. Or don't. Fat adds wonderful flavor, Wesley says. Ingredients:
1 (1 1/2-lb.) frenched rack of lamb (8 ribs) |
2 teaspoons olive oil |
1 teaspoon table salt |
1/4 teaspoon black pepper |
2 tablespoons vegetable oil |
1 carrot |
2 bunches frisée torn |
1/4 cup loosely packed fresh mint leaves, torn |
orange-pecan vinaigrette |
Directions:
1. Preheat oven to 300°. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.
2. Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140° to 145° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.
3. Meanwhile, cut carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler. Toss frisée, mint, and carrot strips with desired amount of Orange-Pecan Vinaigrette.
4. Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.
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