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Rack of Lamb with Carrot Salad

Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Hands-on time 25 mins
Total time 1 hr, 15 mins
Yield Makes 4 servings
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

How to Make It

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

  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.

  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.

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