Sweet and Sour Mint Sauce
Why This Recipe Works
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.