This is a simple yet elegant main course for almost any occasion. For a more dramatic presentation I like to serve a crown roast of lamb or standing rack of lamb. The attractive culinary centerpiece of two or three racks always looks stunning on a holiday table.
If I need to make lamb for two (for Valentine’s Day) to four people I just use one rack and grill or broil it. Depending on my side dish choice I season the meat just with salt and pepper, or Herbs de Provence, or add cumin, or use Jacques Pepin’s lamb seasoning.
Cooking the rack of lamb under broiler is a surprisingly easy method with an exceptional result. It looks great, it tastes great, and it is quite stylish.
Cauliflower pilaf, cauliflower-and-farro salad, couscous salad, lentil salad with roasted peppers, quinoa tabbouleh, quinoa with fried peppers and tomatoes, chakalaka, or just simple vegetables, such as basket vegetables, tomatoes with parsley pistou, zucchini with peppers and capers, and green beans with orange zest – all these side dishes greatly compliment broiled rack of lamb and make the diner unique with various world cuisine twists.
In a bowl mix the garlic, lemon juice, red pepper flakes, salt and pepper. Set aside.
Coat all the sides of the lamb with salt, pepper, Herbs de Provence, and oil, slightly massaging.
Place an oven rack 6 inches from the heat. Preheat the broiler.
Arrange the rack of lamb on a baking sheet (optionally, lined with foil) fat side up (curved side up). Optionally, cover exposed (Frenched) bones with a piece of foil.
Broil in the preheated oven for 7-9 minutes until golden brown. Turn over and continue cooking for 5-6 minutes more for medium-rare (for larger cutlets time is 9 + 6 minutes). Add 2-3 minutes for medium. Depending on the lamb quality exact cooking time could change slightly. Golden brown color and slightly caramelized fat show that the meat is ready to be removed from the oven. Or use a thermometer (130-135 F – for medium-rare; 135-145 – for medium).
Remove the lamb from the oven and let it rest for 7-10 minutes (optionally, loosely cover with foil).
Meanwhile, cook the green beans and carrots.
Bring a saucepan with salted water to a boil. Add the beans and carrots, bring to boil on high heat, lower the heat and simmer for 3-4 minutes. Drain. Add the beans and carrots into the bowl and carefully stir well. Let it sit for a minute.
Slice the lamb between the bones into 8 cutlets, two per person.
Serve with green beans and carrots.
Enjoy the world!