Two-Step Rack of Lamb
James Carrier
Yields Makes 6 servings
Notes: Marinating the racks before and after browning infuses them with extra flavor; it also minimizes last-minute cooking - the racks can stand for up to 4 hours, ready to be finished quickly in a hot oven.

How to Make It

Step 1
1

Trim and discard any fat on lamb racks down to about 1/8 inch thick; rinse lamb.

Step 2
2

In a deep bowl, mix wine, 1/2 cup port, vinegar, shallots, thyme, and pepper. Add lamb and turn to coat well. Cover bowl airtight and chill for 1 to 4 hours, turning racks occasionally.

Step 3
3

Lift racks from marinade, draining well; reserve liquid.

Step 4
4

Place a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, lay lamb racks, one or two at a time (don't crowd), meat side down, in pan. Brown entire meat side, tipping racks back and forth as necessary, 4 to 5 minutes total per rack. Frequently drain and discard any fat in pan to reduce spattering. As browned, return racks to marinade and coat well. Cover airtight and chill another 1 to 4 hours, turning racks occasionally.

Step 5
5

Lift racks from bowl and lay, bones down (bones can overlap), in a shallow 12- by 17-inch pan. Pour marinade over lamb.

Step 6
6

Bake in a 450° regular or convection oven until a thermometer inserted into meat in the center of a rack, parallel to rib bones, registers 125° for rare, 15 to 18 minutes, or 135° for medium-rare, 25 to 27 minutes (meat should still give easily when pressed). If marinade evaporates, add about 1/4 cup water to pan and tilt to mix, to prevent scorching. Transfer racks to a platter and let stand at least 5 minutes.

Step 7
7

If desired, add 1/2 cup port and 1/4 cup water to pan; stir over high heat, scraping browned bits free, until mixture is boiling vigorously. Drain any accumulated juices from lamb into pan, then pour pan juices into a small bowl.

Step 8
8

Cut racks apart into double lamb chops. Serve with pan juices. Add salt to taste.

Ingredients

 3 fat-trimmed racks of lamb (each 1 1/3 to 1 1/2 lb., with 8 trimmed rib bones; backbone removed)
 1 cup dry red wine
 1/2 to 1 cup port
 1/2 cup balsamic vinegar
 1/4 cup minced shallots or onion
 1 teaspoon dried thyme
 1/2 teaspoon fresh-ground pepper
  Salt

Directions

Step 1
1

Trim and discard any fat on lamb racks down to about 1/8 inch thick; rinse lamb.

Step 2
2

In a deep bowl, mix wine, 1/2 cup port, vinegar, shallots, thyme, and pepper. Add lamb and turn to coat well. Cover bowl airtight and chill for 1 to 4 hours, turning racks occasionally.

Step 3
3

Lift racks from marinade, draining well; reserve liquid.

Step 4
4

Place a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, lay lamb racks, one or two at a time (don't crowd), meat side down, in pan. Brown entire meat side, tipping racks back and forth as necessary, 4 to 5 minutes total per rack. Frequently drain and discard any fat in pan to reduce spattering. As browned, return racks to marinade and coat well. Cover airtight and chill another 1 to 4 hours, turning racks occasionally.

Step 5
5

Lift racks from bowl and lay, bones down (bones can overlap), in a shallow 12- by 17-inch pan. Pour marinade over lamb.

Step 6
6

Bake in a 450° regular or convection oven until a thermometer inserted into meat in the center of a rack, parallel to rib bones, registers 125° for rare, 15 to 18 minutes, or 135° for medium-rare, 25 to 27 minutes (meat should still give easily when pressed). If marinade evaporates, add about 1/4 cup water to pan and tilt to mix, to prevent scorching. Transfer racks to a platter and let stand at least 5 minutes.

Step 7
7

If desired, add 1/2 cup port and 1/4 cup water to pan; stir over high heat, scraping browned bits free, until mixture is boiling vigorously. Drain any accumulated juices from lamb into pan, then pour pan juices into a small bowl.

Step 8
8

Cut racks apart into double lamb chops. Serve with pan juices. Add salt to taste.

Two-Step Rack of Lamb