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 4