medium rare, 5 to 10 minutes.
Remove to a plate and allow the meat to rest* for 15 minutes.
When ready to serve, slice the rack into individual chops and
place on a plate with a spoonful of the gratin.
* You can substitute other root vegetables such as turnips or
rutabaga.* If you can’t find rosemary, sage, or thyme, use a single herb or
any combination you like.* If you want to save money and you’re only serving yourself or
yourself and one other person, ask the butcher to sell you
individual chops. Simply coat the chops in the same rub and
then, in a very hot cast-iron pan greased with a little vegetable
oil, sear the chops on one side, flip them, and finish them in the
hot oven along with the gratin. It’ll only take a few minutes; use
a thermometer to read the temperature of the inside of each
chop. (You want it at 120°F for medium rare.)* It’s trendy to get the rack of lamb “frenched”—to have the meat
shaved off the bones so it looks prettier—but Douglas is against
this. “You lose the best part!” he insists.* Don’t skip this step: it allows the meat to finish cooking.