2 (8 rib) lamb racks-about 1 3/4 pounds each
¾ cup avocado
¼ cup rice vinegar
2 teaspoons sugar
½ cup loosely packed chopped mint
½ cup loosely packed flat-leaf parsley
Pepper, freshly ground
Let the lamb rest at room temperature while you are preheating the oven.
Preheat the oven to 425 degrees.
Pat the lamb racks dry with a paper towel.
To “french” the racks, you will remove the layer of fat that rests on the top side of the rib bones. Using a boning knife, slice across the layer of fat as high or low as you like above the ribs. Pull the layer of fat off. You may need to slide your knife under it to release it. Remove the strips of meat between the rib bones by cutting along the inner edges of the bones until you reach the crosscut you made previously. Cut any sinew or remaining meat as close to the bone as possible for a clean appearance.
Cut each rack in half. Sprinkle the lamb with salt and pepper.
Heat a large, ovenproof sauté pan or cast-iron pan. When hot, place the seasoned lamb racks in the pan with the rib side up. Sear the meat for 3 minutes or until browned. Turn the racks over and place the pan into the preheated oven. If you do not have an oven proof pan, place the lamb racks onto a baking pan. Cook for 15 minutes for rare or 20 minutes for medium rare. Remove the lamb from the oven and allow to rest, tented with a piece of tin foil, for 5-10 minutes before cutting.
Cut into individual chops and serve with the vinaigrette drizzled over the chops.
Makes 1 cup
To prepare the vinaigrette, combine the oil, vinegar, and sugar in a blender with the chopped herbs and pulse until the ingredients are pureed.
Store in the refrigerator for up to 3 days.