Chef Kimos' Rack of Lamb

This rack of lamb keeps things simple and lets the meat be the star. Garlic slivers tucked along the bones and at the base infuse the meat from the inside as it roasts. A quick sear on the meaty top side in a screaming-hot skillet builds a brown crust before the rack ever hits the oven. Don’t let it actually cook through during the sear. You want color, not doneness.

The basting sauce is a three-ingredient classic: mint jelly melted with butter, vinegar, and dry mustard, heated just below boiling while stirring constantly. Half gets poured over the rack before it goes into the oven, and the rest serves as a table sauce. The vinegar and mustard keep the mint jelly from tasting like candy, sharpening it into something that actually complements lamb rather than just sweetening it.

About 20 to 25 minutes per pound gives you rosy, juicy lamb. The recipe’s author says to “accept the ovations from family and friends," and honestly, a well-roasted rack of lamb earns them.

Pro Tips

• Tuck the garlic slivers into the meat, not just on the surface. They need to be embedded to infuse flavor during roasting
• Sear only the meaty side, quickly. The bones don’t need browning
• Double the sauce recipe as suggested. You’ll want extra for the table
• Use a meat thermometer. Pull at 130°F (54°C) for medium-rare, remembering it’ll rise a few degrees while resting

Variations

• Replace mint jelly with red currant jelly for a slightly less sweet, more tart glaze
• Add a sprig of fresh rosemary to the basting sauce while heating
• Coat the rack with a Dijon-herb crust before roasting for a more French approach