Hands-on Time
25 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 4 servings
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

How to Make It

Step 1

Preheat oven to 300°. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.

Step 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.

Step 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.

Step 4

Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.

True, Montgomery Alabama

You May Like

Ratings & Reviews