Entrée: United States – Pan-Roasted Rack of Lamb with Shallot and Thyme Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 (8-rib) rack of lamb, frenched, about 1.5 lb (680 g)
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
2 tbsp (30 g) butter
3 shallots, thinly sliced
1 cup (240 ml) chicken or beef stock
1 tsp (5 ml) fresh thyme leaves

Show original ingredient measurements

1 (8-rib) rack of lamb, frenched, about 1.5 lb (680 g)
2 tbsp (30 ml) vegetable oil
1 tsp salt
1 / 2 tsp black pepper
2 tbsp (30 g) butter
3 shallots, thinly sliced
1 cup (240 ml) chicken or beef stock
1 tsp fresh thyme leaves

Instructions

1. Season the rack with salt and pepper. Heat oil in a large skillet over high heat.
2. Sear lamb, fat side down, until deeply browned (3–4 minutes), then sear opposite side briefly.
3. Lower heat to medium and add butter; baste the lamb for 1–2 minutes to build flavor and crust.
4. Transfer lamb to a preheated 375°F (190°C) oven for 10–15 minutes for medium-rare. Remove and rest 10 minutes.
5. While lamb rests, add shallots to the skillet, sauté until translucent. Pour in stock and thyme, simmer until reduced by about half and slightly glossy.
6. Carve the rack into chops, serve with the shallot and thyme jus spooned over.