This Reverse-Seared Rack of Lamb is an easy way to fool your friends into thinking you're a gourmet chef. Try pairing it with a delicious Mint Salsa Verde!
Place the rack of lamb bone-side down on a cooling rack set over a sheetpan. Transfer lamb to oven and roast 30-45 minutes or until internal temperature of the thickest part of the lamb reads *125F on a digital thermometer (*for medium-rare to medium centre). Cooking times vary depending on thickness of meat and efficiency of oven.
Meanwhile, prepare salsa verde by adding all ingredients to a mixing bowl and stirring to combine. Taste for seasoning and adjust as required. Set aside at room temperature.
When lamb is cooked to temperature, preheat a cast-iron or carbon steel pan over medium-high heat. Add ghee, thyme sprigs wrapped in twine and smashed garlic cloves to the pan. Carefully lay rack of lamb in the pan, top-side down first. Place garlic and thyme on top of lamb and sear meat 2-3 minutes, basting constantly with melted ghee. Flip and continue basting.
Transfer seared lamb to a cutting board and let rest 5 minutes before carving. Serve with Mint Salsa Verde.