The food lab better home cooking through science ( PDFDrive ) 799

minutes.Add the butter, thyme, and shallots, reduce the
heat to medium, and continue to cook, turning and
flippingthelamboccasionally,andbastingregularlywith
the browned butter (to baste, tilt the pan toward you so
that the butter pools at the bottom and spoon the butter
overthelamb,takingcaretohitanyunderbrownedspots
repeatedly), until the lamb is deep golden brown and an
instant-readthermometerinsertedintothethickestpartof
each rack section registers 120°F for medium-rare, or
130°F for medium, 3 to 7 minutes longer. Transfer the
lambrackstoaracksetonarimmedbakingsheetandlet
restfor5minutes.
3.Toserve,reheatthefatinskilletuntilsmokingandpour
overthelambtowarmit.Carveandserveimmediately.