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.
The sauce should be made before you begin cooking the lamb so the sugar has time to dissolve while the lambs cooks.
Dear Friend,
These days, it’s pretty easy to get free recipes on the Internet. I’m sure a search for “roast chicken recipe” will turn up thousands and thousands. But, as with so much on the web, you should tread lightly if you don’t know the source.
In America’s Test Kitchen, our motto is, “Recipes that Work,” and our mission is to be your trusted source for recipes that work every time you use them. Our test cooks spend their days obsessively testing recipes until they offer consistently great results. As we like to say here, “We make the mistakes so you don’t have to.”
CooksIllustrated.com is the only place you can find not only 20 years' worth of our foolproof recipes, but also objective ratings of cookware, and blind taste tests for hundreds of everyday supermarket ingredients (hey, without the proper ingredients and equipment you can still run into problems — no matter how good the recipe).
Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksIllustrated.com will quickly become an invaluable resource for everything from quick, weeknight suppers to huge, holiday feasts for family and friends.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
