Rack of Lamb with Gremolata
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata, an Italian accompaniment traditionally made with lemon zest, parsley, and garlic. We used orange zest and juice, plus lemon juice and parsley, and omitted the garlic.
- 2 whole frenched racks of lamb (about 1 1/4 pounds each), trimmed of excess fat
- Coarse salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 orange, for zest and juice
- 1 tablespoon fresh lemon juice
- 1/2 cup finely chopped fresh flat-leaf parsley
Preheat oven to 400 degrees. Season lamb generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons oil; heat until hot but not smoking. Add lamb; cook, turning once, until browned, 2 to 3 minutes per side. Pour off fat. Transfer skillet to oven; cook lamb until an instant-read thermometer inserted into thickest part of meat registers 130 degrees (for medium-rare), 20 to 25 minutes. Let lamb rest 10 minutes.
Meanwhile, make gremolata: Remove zest from orange using a vegetable peeler; finely chop zest (you should have 1/4 cup). Stir together zest, 1/3 cup orange juice (from zested orange), the lemon juice, parsley, and remaining 1/4 cup plus 2 tablespoons oil. Season with salt and pepper. Cut lamb into chops. Serve with the gremolata.
SourceMartha Stewart Living, September 2005