Rack of Lamb With Herb-Caper Sauce
Succulent roasted rack of lamb, topped with a tangy mint and caper sauce, creates for a romantic dinner for two. So simple yet elegant!
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1rack of lamb (trimmed)
- Kosher salt
- ¼cup olive oil (plus more to coat your pan)
- 2tablespoons shallot (finely chopped)
- 1teaspoon garlic (minced)
- 1tablespoon lemon juice
- ½teaspoon lemon zest
- 1tablespoon capers (drained or rinsed and drained if packed in salt)
- 2tablespoons mint (minced)
- 1tablespoon parsley (minced)
Instructions
Step 1
Preheat oven to 325 F.Step 2
Salt the lamb on all sides.Step 3
Heat a large, heavy skillet with enough oil to coat the bottom of the pan.Step 4
When the oil shimmers, add the lamb and brown well on all sides.Step 5
Use tongs to hold up the rack so you can sear the ends and top edges of the rack.Step 6
Set the lamb aside on a rack placed in a baking sheet.Step 7
About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 F for medium rare.Step 8
Remove from oven and let rest for five minutes before slicing into double chops. While the lamb is cooking, make the sauce:Step 9
Heat the olive oil in a small saucepan or skillet just until it shimmers.Step 10
Add the shallot and garlic and cook over medium-low heat, stirring occasionally, for about five minutes.Step 11
Turn the heat to low and add the lemon juice, zest, and capers.Step 12
Just before serving, stir in the mint and parsley.Step 13
Spoon the sauce over the lamb chops and serve immediately.