Roast Rack of Lamb with Belgian Endive

Total Time
22 min
7 min
15 min
To get this dish from oven to table in 20 minutes, follow this strategy listed on the notes.



2 head(s), small

dried rosemary

2 tsp, crumbled

dried thyme

2 tsp

lemon zest

2 tsp, grated

garlic powder

1 tsp

table salt

½ tsp

black pepper

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)

12 medium


  1. Adjust the racks to divide the oven into thirds. Preheat the oven to 550°F.
  2. 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.
  3. 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.
  4. 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.


As soon as you’ve got the endive prepared, pop them in the oven after it has been preheating about 2 minutes, and as soon as you’ve browned the lamb, put it in the oven, after it has been preheating for about 7 minutes.

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