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Broiled Rack of Lamb with Green Beans and Carrots

by Nina Phomina
Course Lamb, Main Dish, Side Dish
Cuisine French, Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 32 minutes
Servings 4
Author Nina Phomina

Ingredients

For the lamb:

  • 1 rack of lamb (8 cutlets), French trimmed
  • 2 tsp olive or grapeseed oil
  • 1-2 tsp herbs de Provence
  • salt
  • ground black pepper

For the green beans:

  • 1 – 1¼ lb French green beans (frozen is fine, do not defrost)
  • 2 large carrots, peeled, batonnet cut (like for French fries)
  • 1 large garlic clove, minced (I use a garlic press)
  • juice of ¼ - ½ lemon
  • 1/4 tsp red pepper flakes
  • salt
  • ground black pepper

Instructions

  1. In a bowl, mix the garlic, lemon juice, red pepper flakes, salt and pepper. Set aside.
  2. Place an oven rack 6 inches from the heat. Preheat the broiler.
  3. Coat all the sides of the lamb with salt, pepper, Herbs de Provence, and oil, slightly massaging.
  4. 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.
  5. 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).
  6. Remove the lamb from the oven and let it rest for 7-10 minutes (optionally, loosely cover with foil).
  7. 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.
  8. Slice the lamb between the bones into 8 cutlets, two per person.
  9. Serve with green beans and carrots.