Roast Rack of Lamb with Roasted Red Pepper Relish

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Here’s a new recipe that I’ve not tried but some of you could and post your comments as to how it tasted and if you liked it and what you change if you made it again. ENJOY!! This recipe is from Americas Test Kitchen taking recipes and making it better and healthier.

Roast Rack of Lamb with Roasted Red Pepper Relish

Serves 4 to 6

We prefer the milder taste and bigger size of domestic lamb, but you may substitute imported lamb from New Zealand and Australia. Since imported racks are generally smaller, in step 1 season each rack with ½ teaspoon of salt and reduce the cooking time to 50 to 70 minutes. A rasp-style grater makes quick work of turning the garlic into a paste.

Lamb

2 racks of lamb (1 ¾ to 2 pounds each) fat trimmed to 1/8 to 1/4-inch, rib bones frenched

Kosher salt and pepper

1 teaspoon ground cumin

1 teaspoon vegetable oil

Relish

½ cup jarred roasted red pepper, rinsed, patted dry, and chopped fine

½ cup minced fresh parsley

¼ cup extra-virgin olive oil

¼ teaspoon lemon juice

1/8 teaspoon garlic, minced to paste

Kosher salt and pepper

1. For the Lamb: Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in surface layer of fat, spaced 1/2-inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Combine 2 tablespoons salt and cumin in bowl. Rub ¾ teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture for serving. Place racks, bone-side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 65 to 85 minutes.

2. For the Sauce: While lamb roasts, combine red pepper, parsley, olive oil, lemon juice, and garlic in bowl. Season to taste with salt and pepper. Let stand at room temperature at least 1 hour before serving.

3. Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place one rack, bone-side up, in skillet and cook until well-browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning second rack. Tent racks loosely with aluminum foil and let rest 20 minutes. Cut between ribs to separate chops, sprinkle cut side of chops with ½ teaspoon salt mixture. Serve, passing sauce and remaining salt mixture separately.