Writing this recipe for an American rack of lamb weighing about
Simple Mediterranean flavors go best with the finest-quality lamb. Here I use only garlic, lemon, and fruity extra virgin olive oil. If you wish, you can marinate it overnight with an herb marinade.
The technique here is to quickly brown the rack in a skillet over medium-high heat, then let it relax while heating the oven to 300°F. (At this point a meat thermometer is essential.) The meat is slow-roasted until the desired doneness: 130°F for rare; 140°F for medium-rare. Because the roast was allowed to relax earlier, it can be carved as soon as it comes out of the oven. As it is being carved, its temperature will continue to rise another 2 degrees, creating meat that is perfectly pink. I like to serve this lamb with a sprinkling of the pan juices and a handful of fresh chopped onion and parsley.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.