Raymon Kim's Lamb French Rack
A tender lamb French rack marinated with honey and garlic, seared in a pan and then baked in the oven, served with a vibrant green herb-packed verde salsa.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you don’t remove the silver skin before cooking, the meat will warp significantly during roasting—always trim or deeply score it beforehand.
- Since the marinade contains honey, avoid high heat when searing—it burns quickly; lower the flame slightly for better control.
- Ovens vary widely in performance—use a meat thermometer if available, and remove the lamb when the internal temperature reaches around 52–55 degrees Celsius for a perfectly tender medium steak.
Recommended for
- Those who want to recreate a restaurant-quality, clean-tasting, tender authentic lamb steak at home.
- Those interested in trying a fresh, zesty, savory European-style sauce made from herbs, pickles, and capers.
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