Rack Of Lamb With Carrot Salad

• 1 (1 1/2-lb.) frenched rack of lamb (8 ribs)
• 2 teaspoons olive oil
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 carrot
• 2 bunches frisee torn
• 1/4 cup loosely packed fresh mint leaves, torn

1. Preheat oven to 300u0b0. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.
2. Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300u0b0 for 20 minutes or until a meat thermometer inserted into thickest portion registers 140u0b0 to 145u0b0 (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.
3. Meanwhile, cut carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler. Toss frisee, mint, and carrot strips with desired amount of Orange-Pecan Vinaigrette.
4. Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.

rack of lamb, olive oil, salt, black pepper, vegetable oil, carrot, torn, mint

Taken from www.myrecipes.com/recipe/rack-lamb-carrot-salad (may not work)