Basic Roasted Rack of Lamb

• 2 racks of lamb (1 1/4 to 1 1/2 pounds and 7 to 8 ribs each), trimmed
• Kosher salt and freshly ground black pepper
• 1/2 cup finely chopped dried figs, black mission, Turkish, or Calimyrna (about 3 ounces)
• 1/4 cup coarsely chopped fresh mint
• 1/4 cup pine nuts, lightly toasted and coarsely chopped
• 1 scant teaspoon minced garlic
• 1 teaspoon finely grated lemon zest
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper

1. To Make the Lamb:
2. Heat the Oven: Position a rack near the center of the oven and heat to 350 degrees (325 degrees convection).
3. Trim the Lamb: If there is more than a thin layer of fat left on the racks, trim them so that only a thin layer remains.
4. Do not attempt to remove all the fat, and be careful not to cut away any of the precious meat.
5. Sear the Racks: Pat the lamb dry and season the meat all over with salt and pepper.
6. Heat a heavy skillet (12-inch cast iron works well) over high heat.
7. Lower one rack, meat side down, into the hot skillet.
8. If theres room without crowding, sear the other rack at the same time.
9. Its okay if the bone ends extend over the side of the skillet (your objective here is to get a good sear on the meat; the bones dont need to brown).
10. When the top is nicely browned, 2 to 3 minutes, turn with tongs and brown the bottom for 2 to 3 minutes.
11. Remove and repeat with the second rack, if necessary.
12. This can be done, up to 2 hours ahead.
13. Leave the meat at room temperature.
14. (If you wish to protect the tips of the rib bones from possibly charring, cover them with a thin strip of aluminum foil.
15. I dont bother as it doesnt affect the flavor, and I like the appearance of a little char.)
16. Roast: Transfer the racks, bone side down, to a heavy-duty rimmed baking sheet or shallow roasting pan.
17. You may need to interlock the bone ends to make the racks fit.
18. If possible, arrange the racks so the meaty part faces the outside of the pan; this will help them to cook more evenly.
19. Roast until an instant-read thermometer inserted in the center of the meat reads 125 to 130 degrees for rare to medium-rare, 20 to 25 minutes, or 135 to 140 degrees for medium-rare to medium, 25 to 30 minutes.
20. Rest, Carve, and Serve: Transfer the lamb to a carving board, preferably one with a trough, to rest for 5 to 10 minutes.
21. Carve by slicing down between the rib bones, cutting into single rib chops (1 bone each) or double rib chops (2 bones each) as desired.
22. Serve, spooning any carving juices over the top.
23. To Make the Relish:
24. In a small bowl, combine the figs, mint, pine nuts, garlic, and lemon zest.
25. Stir to combine.
26. Drizzle in the oil and lemon juice.
27. Season with salt and pepper to taste.

lamb, kosher salt, dried figs, fresh mint, pine nuts, garlic, lemon zest, extravirgin olive oil, lemon juice, kosher salt

Taken from www.cookstr.com/recipes/basic-roasted-rack-of-lamb (may not work)