Rack of Lamb with Herb-Caper Sauce

By CheeseDiva

Ingredients

• 1 trimmed rack of lamb
• Kosher salt
• Olive or grapeseed oil
• 1/4 cup olive oil
• 2 tablespoons finely chopped shallot (about 1 medium shallot)
• 1 teaspoon minced garlic (about 1 large clove)
• 1 tablespoon lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon capers, drained (or rinsed and drained if packed in salt)
• 2 tablespoons minced fresh mint
• 1 tablespoon minced fresh parsley

Details

Servings 2
Preparation time 5mins
Cooking time 30mins
Adapted from cookingfortwo.about.com

Preparation

Step 1

Preparation

1. Preheat oven to 325°F.

2. Salt the lamb on all sides.

3. Heat a large, heavy skillet with enough oil to coat the bottom of the pan. When the oil shimmers, add the lamb and brown well on all sides. Use tongs to hold up the rack so you can sear the ends and top edges of the rack.

4. Set the lamb aside on a rack placed in a baking sheet.

5. About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 degrees for medium rare.

Remove from oven and let rest for five minutes before slicing into double chops.

6. While the lamb is cooking, make the sauce: Heat the olive oil in a small saucepan or skillet just until it shimmers. Add the shallot and garlic and cook over medium low heat, stirring occasionally, for about 5 minutes. Turn the heat to low and add the lemon juice, zest and capers. Just before serving, stir in the mint and parsley.

7. Spoon the sauce over the lamb chops and serve immediately.