Rack of Lamb

This is a great way to dress up simple broiled lamb chops. For many people, lamb says Passover and this recipe can be a great addition to your holiday repertoire. We’ve substituted our fresh mint pesto for the traditional mint jelly, but if there’s an oddball jar of mint jelly in the back of your refrigerator, feel free to use it.

SERVES 4

2 racks of lamb, 8 chops per rack (about 3½ pounds each, before trimming), trimmed

⅓ cup extra-virgin olive oil

2 tablespoons tomato paste

1 tablespoon lemon juice

8 garlic cloves, pressed (6 to 7 teaspoons)

8 fresh rosemary sprigs, stripped and chopped

¼ teaspoon freshly ground black pepper

mint pesto (here) or mint jelly

Wrap the exposed lamb bones with foil to prevent their discoloration while marinating. Place the racks, meat side down, in a 2-inch-deep rectangular dish or platter large enough to hold them. Prop the bones up on the side of the dish.

In a small bowl, combine the olive oil, tomato paste, lemon juice, garlic, rosemary, and pepper and mix well. Rub the meat with this mixture, avoiding the bones. Cover and marinate in the refrigerator at least 3 hours or up to overnight.

One hour before cooking the lamb, remove the racks from the refrigerator and bring to room temperature.

Preheat the broiler to its highest setting.

Place the lamb on a broiling pan, meat side up. Broil 2 to 3 inches from the heat source, turning once, until the meat is seared and has a brown crust, about 5 minutes per side.

Preheat the oven to 450°F. Roast the lamb 10 to 14 minutes depending on desired doneness; 113°F for rare, 118°F for medium, or 124°F for well done. (The meat will continue to cook as it rests.)

Let the lamb rest for 10 minutes. Place the racks on a cutting board. Reserve the pan juices. Cut into single or double chops. Mix the pan juices into the mint pesto or mint jelly, stir, and transfer to a serving bowl. Serve with the lamb.