Steps: |
| -Preheat the oven to 425 degrees. |
| -The rack of lamb should have the bones exposed (frenched) but they will still need to be scraped. |
| -Scrape the excess meat and fat clinging to the bones. |
| -Trim off the cord-like nerve that runs along the bottom of the rack. (The nerve might already be removed) |
| -On one end of the rack there is a small shoulder blade that needs to be cut out. It is in between the eye of meat and the fat cap; reserve. |
| -Season the rack liberally with salt and pepper. Rub the rack with a combination of herbs and olive oil if desired. |
| -Wrap the bones in foil so they do not burn. |
| -Heat an ovenproof saute pan to medium-high; add the olive oil. Do not use a non-stick pan because fonds will not form on the pan. |
| -Saute the rack on the bottom first until light brown. Then saute the rack on the fat side until golden, and brown the ends. |
| -Turn the rack over onto the bone side and place the reserved shoulder flat in the pan. |
| -Place the saute pan in the oven and roast for 10 minutes; flip the shoulder piece and the rack over. |
| -Roast for approximately 10-12 more minutes. The thermometer will read 125 degrees for rare and 130 degrees for medium-rare. |
| -Insert the thermometer into the end and push it all of the way into the middle of the rack. |
| -Remove the lamb to a wire rack to rest for 15 minutes. |
| -Place the saute pan back over medium heat. Continue to brown the shoulder piece, creating more fonds on the bottom of the pan. |
| -Remove the shoulder piece and deglaze the pan with the vinegar. |
| -Add the stock once half of the vinegar has evaporated. |
| -Bring the stock to a boil, and whisk in the butter. Reduce the sauce until it coats the back of a spoon. |
| -Slice the rack in between the bones, and place on the plate. |
| -Spoon some of the sauce over the chop and onto the plate. |
|
|
