cook's illustrated easy roasted rack of lamb

2 whole racks of lamb
about 2 pounds each with frenched rib bones
2 tbsp kosher salt
1 tsp ground cumin
1/2 cup roasted red peppers
jarred, rinsed, patted dry, and chopped fine
1/2 cup fresh parsley
1/4 cup extra-virgin olive oil
1/4 tsp lemon juice
1/8 tsp garlic
minced to paste
salt and pepper
1 tsp vegetable oil
Rack of lamb is readily available at our local Costco, so we are always looking for new ways to prepare it. This recipe was featured in the November-December 2015 issue of Cook's Illustrated. It is super easy to prepare and it yields superior results!
Move the oven rack to the middle position and preheat the oven to 250°F.
Trim off the waxy fat cap from the lamb. Working in a diamond pattern, score slits 1/2" apart through the fat cap down to, but not through, the meat.
Combine the salt and cumin. Rub 3/4 teaspoon of this salt mixture over the rack and into the slits. Reserve the rest of the salt mixture for use later.
Set the racks bone-side down onto a wire rack inside of a foil-lined cookie sheet. Roast for 65-85 minutes until the meat reaches 125°F for medium rare or 130°F for medium. Decrease the time if the racks of lamb are smaller than 2 pounds each.
Prep the relish while the lamb roasts. Combine the red peppers, parsley, olive oil, lemon juice, and garlic. Season with salt and pepper, then rest at room temp for at least 1 hour.
Once the lamb has finished roasting, heat the vegetable oil over high heat in the stainless skillet until just smoking. Brown one rack, fat side down, for 1-2 minutes. Transfer to cutting board. With just 1 teaspoon of fat in the skillet, repeat for the second rack.
Tent the racks on the cutting board and rest for 20 minutes.
Cut between the ribs to separate the chops. Sprinkle the cut side with the remaining cumin salt mixture. Garnish with relish and serve.
source: November-December 2015 issue of Cook's Illustrated