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Main-Lamb: Rack of Lamb with Tarragon Lemon Sauce

Source of Recipe

Cooking Live, Sara Moulton


List of Ingredients

2 trimmed, frenched rack of lamb -- 1 1/4 lb each
2 tablespoons unsalted butter
2 teaspoons lemon zest
4 teaspoons fresh tarragon, minced
2 tablespoons fresh lemon juice
salt, pepper to taste


Recipe

Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 4 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and bake it in the middle of a preheated 475ºF oven for 15 minutes, or until a meat thermometer registers 130ºF for medium-rare meat.

Transfer the lamb carefully to a cutting board, and let it stand, uncovered, for 10 minutes. While the lamb is standing, in a small saucepan melt the butter and stir in the zest, the minced tarragon, the lemon juice and salt and pepper to taste. Cut the lamb between the ribs and divide it between 4 plates. Garnish the lamb with the tarragon sprigs and serve it with the sauce.Yield: 4 servings.