Published May 1, 1999.
We set out to develop a foolproof recipe for roasted rack of lamb, with perfectly pink and juicy meat encased in an intensely brown, crisp, and brittle shell. A rack comes with a couple of layers of fat, separated, unfortunately, by a thin strip of meat. So to get rid of the fat, we had to lose a precious bit of meat. And we learned that we did indeed have to sear the lamb in a skillet before roasting to ensure a good crust—and that the resulting pan drippings could be used to make a simple yet flavorful pan sauce.
Have your butcher french the racks for you; inevitably, the ribs will need some cleaning up, but at least the bulk of the work will be done. Have all the ingredients ready before browning the lamb and begin the sauce just as the lamb goes into the oven. This way, the sauce will be ready with the meat.
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