Roasted Rack of Lamb with Roasted Red Pepper Relish

Name: Roasted Rack of Lamb with Roasted Red Pepper Relish
Yield: Serves 4 to 6
Ingredients: 2 (1 3/4- to 2-pound), racks of lamb, fat trimmed to 1/8 to 1/4 inch and rib bones frenched; , Kosher salt; 1 teaspoon, ground cumin; 1 teaspoon, vegetable oil; 1/2 cup, jarred roasted red peppers, rinsed, patted dry, and chopped fine; 1/2 cup, minced fresh parsley; 1/4 cup, extra-virgin olive oil; 1/4 teaspoon, lemon juice; 1/8 teaspoon, garlic, minced to paste; , Kosher salt and pepper

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Appears in Cook's Illustrated November/December 2015

Main Courses

Lamb

Roasts

If you have the know-how, rack of lamb can be one of the simplest—and most elegant—holiday dishes you’ll ever make.

SERVES4 to 6

TIME1¾ hours, plus 20 minutes resting

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WHY THIS RECIPE WORKS

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 ...

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