Equipment
Ingredients
Lamb
- 2 rack of lamb, frenched, excess fat trimmed
- 10 g kosher salt
- 5 g black pepper, freshly ground
Aromatics and Vegetables
- 2 fennel, trimmed, cored, and cut into 2cm wedges
- 12 garlic, peeled, left whole
- 30 ml extra virgin olive oil
- 3 fresh rosemary, whole sprigs
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Score the fat cap of the lamb racks in a crosshatch pattern using a chef's knife. Rub the meat and fat thoroughly with kosher salt and black pepper.
Heat the extra virgin olive oil in a large cast iron skillet over medium-high heat. Using tongs, carefully place the lamb racks fat-side down and sear until deeply browned and crisp, about 5 minutes.
Use tongs to flip the lamb racks so the bones curve upward. Arrange the fennel wedges, whole peeled garlic cloves, and rosemary sprigs around the lamb in the skillet, turning them slightly to coat in the rendered pan juices.
Transfer the skillet to the preheated oven. Roast for 15 to 18 minutes, or until a meat thermometer inserted into the thickest part of the lamb registers 54°C/130°F for medium-rare.
Remove the skillet from the oven. Transfer the lamb to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes. If the fennel is not yet fully tender, leave it in the hot skillet to continue cooking off the residual heat.
Carve the lamb by slicing cleanly downward between the ribs. Serve the chops immediately alongside the caramelized fennel and roasted garlic cloves, pouring any resting juices over the meat.
Chef's Notes
- Scoring the lamb fat prevents the meat from curling as the fat shrinks during cooking, ensuring an even sear and a beautiful presentation.
- Frenched lamb racks have the meat and fat removed from the rib bones. If your butcher has not done this, scrape the bones clean with a pairing knife for an elegant finish.
- Always wash your hands, utensils, and the cutting board thoroughly with hot soapy water after handling the raw rack of lamb to prevent cross-contamination.
- Resting the lamb is non-negotiable. Cutting into the meat immediately will cause the interior juices to bleed out, resulting in dry, tough chops.
Storage
Refrigerator: 3 days — Store leftover lamb and vegetables together in an airtight container to allow flavors to meld.
Freezer: 1 month — Freezing is not recommended as the textural integrity of the roasted fennel and medium-rare lamb will severely degrade.
Reheating: Reheat gently in a 150C/300F oven for 10 minutes until just warmed through to avoid overcooking the lamb.
