Lamb Rack with Raspberry Sauce and Vegetables

Step 1

Preheat oven to 400°F. Season the 1.5 lb lamb rack generously with salt and pepper.

Step 2

Heat 1 tbsp olive oil in an oven-safe skillet over high heat. Sear the lamb fat-side down until browned, about 3 minutes. Flip and sear 2 minutes more.

Step 3

Transfer skillet to oven and roast until internal temperature reaches 130°F for medium-rare, about 12-15 minutes. Remove and let rest 5 minutes.

Step 4

While lamb rests, peel and slice 4 carrots into thin sticks. Heat remaining 1 tbsp olive oil in a pan over medium-high, sauté carrots until tender-crisp, about 5 minutes. Season with salt.

Step 5

In a small saucepan, combine 0.25 cup raspberry jam and 2 tbsp red wine vinegar. Simmer over low heat until smooth and slightly thickened, about 2 minutes. Slice lamb and serve with carrots and sauce drizzled over.

Step 6

Garnish with fresh basil or herbs if desired.