The food lab better home cooking through science ( PDFDrive ) 798

PAN-ROASTEDRACK
OFLAMB
NOTES:Thesizingforandyieldforthisrecipearebased
on relatively small, more common Australian and New
Zealand lamb racks. If you are using larger American
lamb racks, you may only need 4 to 6 ribs total,
dependingontheirsize.
Forbestresults,afterseasoningthelambinstep1,let
itrestuncoveredinthefridgeovernight.Alternativelyfor
faster results, season immediately before cooking,
skippingthe45-minutepost-saltrestingphase.Ifrestingit
atallaftersalting,donotletitstandforanylessthan45
minutes.


SERVES2OR3
One8-to10-ribrackoflamb(about2pounds),splitinto
2half-racks
Koshersaltandfreshlygroundblackpepper
2tablespoonsvegetableoil
2tablespoonunsaltedbutter
4sprigsfreshthyme
1mediumshallot,roughlychopped(about¼cup)
1. Season the lamb generously with salt and pepper on all
sides. Set on a plate and let rest at room temperature for
atleast45minutes,andupto2hours(seeNoteabove).
2. Heat the oil in a 12-inch stainless steel skillet over
medium-high heat until shimmering. Lay the lamb racks
inthepan,fatsidedown,andcook,turningoccasionally
with tongs, until starting to turn golden brown, about 4