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Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham Photo by: Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Rack of Lamb with Carrot Salad

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.

Southern Living MARCH 2013

  • Yield: Makes 4 servings
  • Hands-on:25 Minutes
  • Total:1 Hour, 15 Minutes

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

Preparation

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.

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Rack of Lamb with Carrot Salad recipe

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