Roasted Rack of Lamb

This dish looks beautiful enough for a dinner party but is simple enough for a weeknight meal too. It’ll make you look good either way. I skip the messy step of searing the lamb on the stovetop and just roast it in the oven. The spices crust onto the outside and the center ends up evenly medium-rare. The bed of vegetables under the meat both infuses it with flavor and ends up as a delicious side dish. One rack of lamb will provide two small chops per person if serving four—which is okay if you’re presenting this alongside lots of sides, but if you’re serving a crowd, you can cook up to three racks of lamb in a large roasting pan at one time. Ask your butcher to french the rack if you like the look of trimmed and pristine bones.
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