Rustic Hearth Roasted Lamb Racks

Ingredients

• 2 racks of lamb (frenched, about 1.5 lbs each)
• 3 tbsp beef tallow, duck fat, or ghee
• 1 tbsp kosher salt (for cooking)
• 1–2 tsp Salted Perfection Applewood Smoked Garnishing Salt, for finishing

Instructions

1. Preheat your oven to 400°F. While that heats up, take your lamb racks and pat them completely dry with paper towels. Moisture is the enemy of a good crust.
2. Using a sharp knife, gently score the fat cap of the lamb in a crosshatch pattern. Don't cut into the meat; just open up that fat so it can render and crisp up beautifully.
3. Season the racks generously on all sides with your standard kosher salt. Press the salt into the fat so it sticks.
4. Place a large cast-iron skillet over medium-high heat and melt your tallow or animal fat until it is shimmering and hot.
5. Lay the lamb racks fat-side down in the skillet. Sear them undisturbed for about 3–4 minutes until the fat is golden brown and crispy. Briefly sear the bottom and sides for a minute each to lock in that color.
6. Flip the racks so the bones are facing down (or arrange them interlaced if space is tight) and transfer the skillet directly into the hot oven.
7. Roast for about 12–15 minutes, or until an instant-read thermometer inserted into the thickest part reads 125°F for a perfect medium-rare. Pull them a few degrees earlier if you like it rare.
8. Transfer the lamb to a cutting board and let it rest for at least 10 minutes. This lets the juices settle back into the fibers instead of running out onto your board.
9. Slice the lamb between the bones into individual chops. Arrange them on a warm platter.
10. Finally, take your Salted Perfection Applewood Smoked Garnishing Salt and sprinkle it over the pink meat to mimic that old-world wood-fired flavor. DUNZO!