Costolette d’Agnello

This is a basic method for roasting rack of lamb. The rack is trimmed of the chine bone, and the ribs are cleaned for presentation. All bones and trimmings are used for stock. Because it cooks too quickly to brown adequately in the oven, the rack is seared to brown on top of the stove in oil infused with garlic and thyme, then finished in the oven. Carciofi alla Romana is an appropriate contorno for this dish.

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