epicurious2.0
Roast Rack of Lamb With Strawberry Pan Sauce
Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.
👥 4 Servings👤 Ismail Samad📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●cutting board
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 375°. Season lamb generously with salt and pepper.
2
Heat oil in a large ovenproof skillet over medium-high. Cook lamb, turning occasionally, until well browned all over, 6–⏱️ 8 minutes. Arrange strawberries around lamb, then transfer skillet to oven. Roast until an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 15–⏱️ 20 minutes. Transfer lamb to a cutting board; reserve skillet with strawberries. Let lamb rest while you make the sauce.
3
Set aside 5 or 6 strawberry halves in a small bowl for serving. Carefully pour off fat from reserved skillet into another small bowl and save for another use—like roasting potatoes. Place skillet over medium-high heat. Add broth, rosemary, vinegar, and 1½ tsp. pepper and bring to a boil, scraping up any browned bits with a wooden spoon and mashing strawberries to break them up. Cook, stirring often, until liquid is reduced by half and sauce is mostly smooth, about ⏱️ 5 minutes. Remove skillet from heat and add butter, whisking until sauce is emulsified. Taste and season with more salt if needed.
4
Carve lamb into chops and divide among plates; season with more pepper. Spoon some sauce over lamb, then top with mint and reserved strawberries. Serve any remaining sauce alongside.
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