Appears in Cook's Illustrated November/December 2015
If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.
We slowly roast our rack of lamb to ensure that its interior is uniformly rosy and juicy and then leave it in the oven until it reaches serving temperature. This is because it browns so quickly when we give it a final sear in a hot skillet ...