Rack Of Lamb Or Chops - From Cole Ward, The Gourmet Butcher
By: Cole Ward - The...
Published: Sunday, January 16, 2011 - 10:08am

Ingredients




FOR THE RACK OF LAMB:
Nice rack of lamb (at least 8 chops) 
Salt and pepper
Rosemary
FOR THE CHOPS:
Chops (duh!)
Sumac or other Middle Eastern spice
Yogurt for dipping

Preparation

1 RACK OF LAMB – Cole style 2 Add a little oil to a really hot pan.  Then sear the meat “presentation side” down first.  Then sear the rest, and don’t forget the bottom. 3 Season with salt and pepper, sprinkle on a little rosemary and place into a 450 F oven.  Yes, that hot!… with a piece of meat as choice as this, hot and quick’s the way to go.   Re the oven temp… you can go up to 500 F but do not go lower than 425. 4 Roast till nearly done then for the last three minutes, drizzle the lamb with honey and sea salt.  Should take about 8-10 minutes tops. 5 OR IF YOU PREFER CHOPS… 6 Another fun thing to do is cut the rack into individual chops, sprinkle with sumac or some other middle-eastern spice and just mark them on the grill, quickly.  It’ll just take a minute or two per side.  And then serve them as an appetizer, like little lollypops, with yogurt sauce for dipping. One bite.