Roasted Rack of Lamb with Roasted Red Pepper Relish
Why This Recipe Works
We slowly roast our rack of lamb to ensure that its interior is uniformly rosy and juicy and then leave it in the oven until it reaches serving temperature. This is because it browns so quickly when we give it a final sear in a hot skillet that its temperature doesn’t rise. This speedy finish is possible because the fat cap warms up in the oven so it can easily reach the temperatures necessary for browning reactions to occur. We season the rack with a spiced salt that complements the lamb’s flavor, and a simple relish dresses up the roast.