Roast Rack of Lamb with Belgian Endive
- Total Time
To get this dish from oven to table in 20 minutes, follow this strategy listed on the notes.
endive2 head(s), small
dried rosemary2 tsp, crumbled
dried thyme2 tsp
lemon zest2 tsp, grated
garlic powder1 tsp
table salt½ tsp
black pepper⅛ tsp, freshly groud, or to taste
uncooked trimmed lamb loin1 ¼ pound(s), 8-bone rack, trimmed of fat and Frenched
fresh cherry tomato(es)12 medium
- 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.