Pan Roasted Rack of Lamb
Served with seasonal vegetables, baked potatoes, and aromatic aux jus
Served with seasonal vegetables, baked potatoes, and aromatic aux jus
Clean and trim excess fat from the lamb rack. Sear both sides in a skillet with olive oil, then season with salt and pepper and roast at 350°F for 20 minutes, basting every 5 minutes.
Blanch carrots and green beans, cool in ice water, and set aside. Slice potatoes 1.5" thick, brush with butter, and bake between parchment and baking trays for 20 minutes.
Let lamb rest after roasting. Deglaze skillet with white wine and thyme to create the aux jus.
Slice rack between bones, plate with baked potatoes and vegetables, drizzle with jus.
