Roasted Rack of Lamb with Field Pea Relish
- 4 large garlic cloves, finely minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried leaf rosemary, crumbled
- ½ teaspoon coarse or kosher salt
- ½ teaspoon hot paprika
- ¼ teaspoon hot red pepper flakes, crushed
- ¼ teaspoon black pepper
- One 8-rib rack of lamb (about 3 pounds; have the butcher “french” the rib ends)
- 1 tablespoon fruity olive oil
- Field Pea Relish
Instructions:
The South’s better-educated, more aristocratic families have always eaten lamb, indeed since Colonial days. Only the hardscrabble folk and those descended from them eschew it.
- Combine the garlic, rosemary, salt, paprika, crushed pepper flakes, and black pepper in a small bowl, then rub all over the lamb. Cover and marinate in the refrigerator for at least 4 hours or better yet, overnight.
- Remove the lamb from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350° F.
- Heat the olive oil in a large, heavy skillet over moderately high heat for 1 minute. Place the lamb in the skillet fat side down, and sear for about 2 minutes. Turn, browning the meaty ends of lamb, allowing 2 to 3 minutes for each.
- Transfer the lamb to an ungreased large shallow roasting pan, standing it on its rib ends so the fat side is up. Roast uncovered on the middle oven shelf for 20 to 25 minutes or until an instant-read thermometer, inserted in the meatiest part of the lamb, not touching bone, registers 130° F. Note: The lamb w ill be rare; for medium-rare, roast 5 minutes longer or until the thermometer reaches 135° F. to 140° F. But roast no further, please.
- Remove the lamb from the oven and let stand at room temperature for 10 minutes to allow the juices to settle. Carve the lamb by cutting down between the ribs. Allow two chops per person and spoon a generous portion of the field pea relish alongside.