Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Keep soups and stews hot for hours — portable, insulated
Food scientist deconstructs cooking by component — water, fat, starch
Keep beverages hot or cold for hours — coffee, cocktails, smoothie
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Keep soups and stews hot for hours — portable, insulated
Food scientist deconstructs cooking by component — water, fat, starch
Keep beverages hot or cold for hours — coffee, cocktails, smoothie
You're reading one of recipes available free. Full library with Gastronome.
preheat the oven to 350. in a large bowl, stir the kosher salt and tarragon into the water. the mixture should be slushy; if you squeeze a handful, it should just hold together. at either end of a large roasting pan, using half of the salt mixture, form 2 ovals slightly larger than the lamb racks. in a large skillet, heat the 3 tablespoons of olive oil. add the lamb, meaty side down, and cook over moderately high heat until browned, about 4 minutes. turn the racks and brown the tops and sides for 2 minutes each. set the racks on the beds of salt and let the lamb cool slightly. pat the remaining salt mixture over and around the lamb racks to cover the meat completely. roast for 25 minutes, until an instant-read thermometer inserted in the center of the meat registers 135. remove from the oven and let rest for 5 minutes. remove the salt crust and brush any remaining salt off the meat. brush the lamb with olive oil, then cut into single chops for serving. sprinkle with flaky sea salt.