Roast rack of lamb with Belgian endive
2 head(s), small
2 tsp, crumbled
2 tsp, grated
⅛ tsp, freshly groud, or to taste
Uncooked trimmed lamb loin
1¼ pound(s), 8-bone rack, trimmed of fat and Frenched
Fresh cherry tomato(es)
- Adjust the racks to divide the oven into thirds. Preheat the oven to 550°F.
- Spray a shallow roasting pan with nonstick spray. Split each endive into 6 wedges, cutting through the core; place in the roasting pan. Place the pan on the top rack of the preheating oven. Bake until tender, about 15 minutes.
- Meanwhile, place a heavy ovenproof skillet, preferably cast-iron, over medium-high heat. Mix the rosemary, thyme, lemon zest, garlic powder, salt, and pepper in a small bowl. Rub this mixture into the lamb. Place the rack of lamb, bones curving up, in the hot skillet. Brown 2 minutes, turn, and add the cherry tomatoes. Place the skillet on the bottom rack of the still preheating oven.
- Roast until an instant-read thermometer inserted in the thickest part of the lamb registers 145°F for medium-rare, about 12 minutes. Let the lamb stand at room temperature 1 minute before carving between the bones and serving. Yields 2 chops with 3 tomatoes and 3 endive wedges per serving.