The food lab better home cooking through science ( PDFDrive ) 798

PAN-ROASTED RACK OF LAMB NOTES: The sizing for and yield for this recipe are based on relatively small, more common Australian and New Zealand lamb racks If you are using larger American lamb racks, you may only need to ribs total, depending on their size For best results, after seasoning the lamb in step 1, let it rest uncovered in the fridge overnight Alternatively for faster results, season immediately before cooking, skipping the 45-minute post-salt resting phase If resting it at all after salting, do not let it stand for any less than 45 minutes SERVES 2 OR 3 One 8- to 10-rib rack of lamb (about 2 pounds), split into 2 half-racks Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoon unsalted butter 4 sprigs fresh thyme 1 medium shallot, roughly chopped (about ¼ cup) Season the lamb generously with salt and pepper on all sides Set on a plate and let rest at room temperature for at least 45 minutes, and up to 2 hours (see Note above) Heat the oil in a 12-inch stainless steel skillet over medium-high heat until shimmering Lay the lamb racks in the pan, fat side down, and cook, turning occasionally with tongs, until starting to turn golden brown, about ... 1 medium shallot, roughly chopped (about ¼ cup) Season the lamb generously with salt and pepper on all sides Set on a plate and let rest at room temperature for at least 45 minutes, and up to 2 hours (see Note above) Heat the. .. the oil in a 12-inch stainless steel skillet over medium-high heat until shimmering Lay the lamb racks in the pan, fat side down, and cook, turning occasionally with tongs, until starting to turn...SERVES 2 OR 3 One 8- to 10-rib rack of lamb (about 2 pounds), split into 2 half-racks Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil