Rack of lamb in a frying pan

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6 - 8

Although tender lamb rack doesn't require long marinating, try rubbing it with olive oil, herbs, and garlic and leaving it for a few hours. You'll definitely appreciate its flavor, with hints of rosemary and oregano. For juicier cutlets, make them thicker—two ribs each. The meat is first seared until golden brown in a frying pan, then finished in the oven. This method ensures you won't ruin such a delicacy. Serve drizzled with melted butter and sprinkled with red pepper.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 bone-in lamb loins (8 ribs each; about 1 kg each), trimmed
2 tbsp. + 3 tbsp. l. olive oil
10 sprigs rosemary, 8 sprigs, leaves removed and chopped, plus extra for serving
10 sprigs oregano, 8 coarsely chopped, 2 left whole + extra for serving
6 cloves garlic, thinly sliced
1 tablespoon Aleppo pepper (or 3/4 teaspoon red pepper flakes)
3 tablespoons unsalted butter
Sea salt flakes, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut each loin into 4 double-bone patties of equal thickness. In a large bowl, combine 2 tablespoons of olive oil, chopped rosemary and oregano, garlic, and 2 teaspoons of Aleppo pepper (or 1/2 teaspoon of red pepper flakes). Add the patties, bone-side up, and rub the mixture evenly over the meat. Cover and refrigerate for at least 6 hours or overnight.
Preheat the oven to 200°C. Remove the meat from the refrigerator and wipe off any excess marinade with a paper towel. Sprinkle generously with coarse salt and freshly ground black pepper.

Heat a very large oven-safe skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the patties, fat side down. Cook until the loin is well browned, about 4 minutes. Flip the patties over and cook until browned, 2 to 3 minutes per side.
Flip the patties over, fat side up, and cook for another 2-3 minutes. It's okay if the bones stick out of the pan to make room. Carefully pour off any excess fat from the pan and transfer it to the oven. Bake until a thermometer inserted into the center of the patty registers 125°F (51°C) for medium-rare, 5-7 minutes.
Return the pan to the stove and heat over medium-high heat; add the butter and sprigs of rosemary and oregano to the empty space in the pan. Wait until the butter melts and begins to foam, then baste the patties with the butter a few times to coat thoroughly.
Transfer the patties to a platter and drizzle with the remaining butter from the pan. Sprinkle with flaky sea salt and the remaining 1 teaspoon of Aleppo pepper (or 1/4 teaspoon of red pepper flakes). Garnish with rosemary and oregano sprigs.

Note

Ask your butcher to remove the bones to make the loin more presentable. You can also ask your butcher to cut it into individual cutlets. Marinating is optional, but recommended if you want to tenderize the lamb. This marinade adds so much flavor that you won't need a sauce when serving. Pan-fry the cutlets to crisp them up and add flavor, then bake in the oven until the internal temperature reaches 125°F (51°C). Lamb is lean, and if overcooked, it can become dry..