Lunch: Rack of Lamb with Carrot Salad Recipe | Myrecipes

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

Instructions

Preheat oven to 300 °. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.
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.
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.
Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.

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