Rack of lamb is a good candidate for roasting, as the bones and external layer of fat guarantee that the meat will be flavorful and incredibly juicy. That layer of fat, however, requires more than the heat of the oven to sear, so the lamb is first browned on the stove, just on the one side. Rather than the more traditional mustard and herb crust, this rack is coated with yogurt, which adds subtle flavor and tang. The coating also contains bread crumbs, parsley, mint, lemon, garlic, and olive oil, all of which lend other flavor components as well as visual and textural contrast. For a more straightforward but still delicious version, simply rub the lamb with olive oil and season well with salt and pepper before roasting.

　　

Ingredients

serves 2

　　

For coating

3/4 cup lightly packed fresh flat-leaf parsley leaves

　　1/2 cup lightly packed fresh mint leaves, plus whole sprigs for garnish

　　Finely grated zest of 1 lemon

　　1 garlic clove

　　1/3 cup extra-virgin olive oil

　　1/2 teaspoon coarse salt

　　3/4 cup fresh bread crumbs (from 3 slices of bread, crusts removed)

　　

For lamb

1 eight-rib frenched rack of lamb (1 1/2 to 1 3/4 pounds), chine bone removed (for easier carving)

　　Coarse salt and freshly ground pepper

　　Olive oil

　　1 tablespoon plus 1 teaspoon plain Greek-style yogurt

　　

Step 1

Prepare coating Heat oven to 400°F. Let lamb rest at room temperature 1 hour, covered with plastic wrap. Puree parsley, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and stir in bread crumbs.

　　

Step 2

Prepare lamb and sear Trim all but 1/4 inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper. Heat a large (12-inch) sauté pan over medium-high until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering. Place lamb in pan fat side down, and sear until browned, without turning, 2 to 3 minutes. Remove lamb from pan and let cool 10 minutes. Pour off excess fat from pan.

　　

Step 3

Coat lamb and roast Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with bread-crumb mixture, pressing gently with your fingertips to adhere. Return to pan, coated side up. Roast until an instant-read thermometer registers 125°F (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes. Let rest 10 minutes to allow temperature to rise and juices to redistribute.

　　

Step 4

Carve and serve Slice rack between bones and serve, garnished with mint sprigs.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.