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 4 to 6 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.