Pan-Roasted Rack of Lamb with Charred Radishes & Meyer Lemon–Mint Relish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Let's make our relish first: in a small bowl, mix 1 large shallot, finely diced, 1/4 cup fresh mint leaves, finely chopped, 2 tbsp capers, roughly chopped, the zest and juice of 1 Meyer lemon, zested and juiced, and 3 tbsp extra-virgin olive oil. Season with 0.5 tsp kosher salt and let it hang out. Next, score the fat cap of 1 Frenched rack of lamb (about 1.5 lbs) in a crosshatch pattern—this helps the fat render beautifully. Season it aggressively all over with 1 tsp kosher salt and 0.5 tsp black pepper.

   10 min

   Tip: Scoring the fat cap is the secret to a pan-roast that doesn't feel heavy. Just be careful not to cut into the meat itself.

2. 2

   Heat 1 tbsp olive oil in a large oven-proof cast-iron skillet over medium-high heat. Place the lamb fat-side down. Don't touch it! Let it sear until the fat is golden, crispy, and shattered-looking, about 5 minutes.

   5 min

   Tip: If the fat is browning too quickly, lower the heat slightly. You want it to render out slowly and become crispy.

3. 3

   Flip the lamb over. Toss 2 tbsp unsalted butter, 3 cloves garlic, smashed, and 2 sprigs fresh rosemary into the skillet. As soon as the butter foams and smells nutty, tilt the pan towards you and use a spoon to continuously baste the lamb with that gorgeous aromatic butter for 2 minutes.

   2 min

   Tip: Basting (arroser in French) is what gives the lamb that luxurious, restaurant-quality crust.

4. 4

   Transfer the whole skillet immediately into the preheated oven. Pan-roast for 10 to 12 minutes. This will give you a stunning medium-rare (look for an internal temperature of 130°F). We want it pink and perfect for our patio feast.

   12 min

   Tip: Use a meat thermometer. Pull it at 130°F, as the temperature will continue to rise a few degrees as it rests.

5. 5

   Carefully remove the skillet from the oven (the handle will be scorching). Transfer the lamb to a cutting board to rest for a full 10 minutes. Do not slice it yet! Leave all that magical, rosemary-scented lamb fat right in the skillet.

   10 min

   Tip: Resting is non-negotiable. It allows the juices to redistribute so they don't flood your cutting board.

6. 6

   Place the skillet back on the stove over medium-high heat. Add 1 bunch French breakfast radishes, halved lengthwise, placing them cut-side down in the hot lamb fat. Let them sear without moving them until they get deeply charred and caramelized, about 4 minutes.

   4 min

   Tip: Cooking radishes mellows their spicy bite and turns them earthy, sweet, and incredibly juicy.

7. 7

   Turn off the heat completely. Toss 1 cup sugar snap peas, strings removed and sliced on a bias into the hot pan with the radishes. We don't want to cook them—just warm them through and let them get glossy with the pan drippings for 2 minutes while the lamb finishes resting.

   2 min

   Tip: The residual heat of the cast iron is plenty to take the raw edge off the peas while keeping their springy crunch.

8. 8

   Slice the rested lamb between the bones into individual little chops. Arrange them on a platter with your warm, fat-coated radishes and bright snap peas. Spoon that bracing shallot-mint relish generously over the meat.

   3 min

   Tip: Serve with a chilled natural red wine, like a lively Gamay or a light Syrah.