We love lamb. So very much. And aside from a backyard BBQ - this technique Martha provides is pretty fool-proof. I skip the fussier parts of her recipe and select a more Indian-inspired selection of spices, but the process itself is nothing short of brilliant. I'm not much for following recipes anyways (except when baking) and I love when a technique can be altered to reflect flavors your in the mood for or ingredients your cupboards are stocked with and still turn out fabulously.
First, select your spices and measure them out onto a dish. Martha opts for mustard and fennel - I use garam masala, tandoori masala, cumin, coriander and a little cayenne. Be generous, you want to get a good coating on the lamb. While you're at it, pre-heat the oven to 375º F.
Cut the rack of lamb in half, making two four-rib pieces. Generously season with salt and pepper. Heat a swirl of oil in a large skillet until hot, but not smoking.
Sear lamb on all sides until nicely browned.
Roll seared lamb in spice mixture, coating all sides. Return to skillet and place in oven roasting 18-24 minutes or until a thermometer registers 135ºF for medium-rare. Remove from skillet and let stand for at least ten minutes.
Cut meat into individual chops and arrange on plates.
