Uploaded March 2016 | Updated September 2026, 1 day ago
I was watching an episode of America’s Test Kitchen with that bow-tied nice guy, Christopher Kimball. They made a roasted rack of lamb with red pepper relish. It made my mouth water. They’re more than professional chefs, they’re food scientists. I wonder if I could come close to matching what they did. Let’s see. Recipes and music credits are below.
Rack of Lamb with Roasted Red Pepper Relish (this recipe is low carb!):
Inspired by America’s Test Kitchen TV show on PBS, and the ATK recipe found here: cooksillustrated.com/articles/35-roasted-rack-of-lamb#
Ingredients
2 small (usually imported) “frenched” racks of lamb (one pound each)
(or, 1 large domestic “frenched” rack of lamb of two pounds total)
2 TBS kosher salt
1 teaspoon ground cumin
1 teaspoon of vegetable oil
Directions
1. Make sure oven rack is in center of oven.
2. Preheat oven to 250° F.
3. Trim the fat cap (fat side) of the rack to ¼ inch thick.
4. With a sharp knife, score the fat cap with crosshatch slits.
5. Combine the kosher salt and ground cumin in a tiny bowl.
6. Rub ½ teaspoon of the cumin salt into the entire surface of each rack.
7. Reserve the remaining cumin salt
8. Place lamb fat side up on a wire rack over a rimmed baking sheet
9. Cook in oven until internal temperature is 125° F for medium rare or 130° F for medium, 50 to 70 minutes for smaller lamb racks, 1 hour 5 minutes to 1 hour 25 minutes for large lamb racks.
10. When the lamb is at correct temperature, remove from oven.
11. Heat one teaspoon of vegetable oil in 12 inch skillet over high heat until just smoking.
12. Place one rack in skillet and cook, fat side down for about 1½ minutes until fat side is nicely browned. Transfer to a carving board.
13. Pour off all but one teaspoon of fat from the skillet. Repeat browning with the second rack.
14. Tent the racks of lamb with foil and let rest for 20 minutes.
15. Cut between the ribs to separate the chops.
16. Sprinkle the cut side of the chops with ½ teaspoon of the cumin-salt mixture.
17. Pass around the remaining salt mixture and relish for each to add to her plate.
Roasted Red Pepper Relish:
½ cup of roasted red pepper (from a jar), chopped
½ cup of fresh chopped flat-leafed parsley
¼ cup of extra virgin olive oil
¼ teaspoon of lemon juice
⅛ teaspoon of garlic
salt and pepper to taste
Combine all ingredients in a small bowl and mix. Let stand at room temperature at least one hour before serving.
Pan Fried Asparagus:
Ingredients
¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 garlic cloves, minced (1½ teaspoons of minced jarred garlic)
½ Lb. fresh asparagus spear, trimmed
4 TBS of freshly grated parmesan
Directions
Melt butter in a skillet over medium-high heat.
Stir in the olive oil, salt, and pepper.
Cook garlic in butter for a minute, but do not brown.
Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Add the grated parmesan in the last minute. Stir. Serve!
I was watching an episode of America’s Test Kitchen with that bow-tied nice guy, Christopher Kimball. They made a roasted rack of lamb with red pepper relish. It made my mouth water. They’re more than professional chefs, they’re food scientists. I wonder if I could come close to matching what they did. Let’s see. Recipes and music credits are below.
Rack of Lamb with Roasted Red Pepper Relish (this recipe is low carb!):
Inspired by America’s Test Kitchen TV show on PBS, and the ATK recipe found here: cooksillustrated.com/articles/35-roasted-rack-of-lamb#
Ingredients
2 small (usually imported) “frenched” racks of lamb (one pound each)
(or, 1 large domestic “frenched” rack of lamb of two pounds total)
2 TBS kosher salt
1 teaspoon ground cumin
1 teaspoon of vegetable oil
Directions
1. Make sure oven rack is in center of oven.
2. Preheat oven to 250° F.
3. Trim the fat cap (fat side) of the rack to ¼ inch thick.
4. With a sharp knife, score the fat cap with crosshatch slits.
5. Combine the kosher salt and ground cumin in a tiny bowl.
6. Rub ½ teaspoon of the cumin salt into the entire surface of each rack.
7. Reserve the remaining cumin salt
8. Place lamb fat side up on a wire rack over a rimmed baking sheet
9. Cook in oven until internal temperature is 125° F for medium rare or 130° F for medium, 50 to 70 minutes for smaller lamb racks, 1 hour 5 minutes to 1 hour 25 minutes for large lamb racks.
10. When the lamb is at correct temperature, remove from oven.
11. Heat one teaspoon of vegetable oil in 12 inch skillet over high heat until just smoking.
12. Place one rack in skillet and cook, fat side down for about 1½ minutes until fat side is nicely browned. Transfer to a carving board.
13. Pour off all but one teaspoon of fat from the skillet. Repeat browning with the second rack.
14. Tent the racks of lamb with foil and let rest for 20 minutes.
15. Cut between the ribs to separate the chops.
16. Sprinkle the cut side of the chops with ½ teaspoon of the cumin-salt mixture.
17. Pass around the remaining salt mixture and relish for each to add to her plate.
Roasted Red Pepper Relish:
½ cup of roasted red pepper (from a jar), chopped
½ cup of fresh chopped flat-leafed parsley
¼ cup of extra virgin olive oil
¼ teaspoon of lemon juice
⅛ teaspoon of garlic
salt and pepper to taste
Combine all ingredients in a small bowl and mix. Let stand at room temperature at least one hour before serving.
Pan Fried Asparagus:
Ingredients
¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 garlic cloves, minced (1½ teaspoons of minced jarred garlic)
½ Lb. fresh asparagus spear, trimmed
4 TBS of freshly grated parmesan
Directions
Melt butter in a skillet over medium-high heat.
Stir in the olive oil, salt, and pepper.
Cook garlic in butter for a minute, but do not brown.
Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Add the grated parmesan in the last minute. Stir. Serve!
