Members recipe 
Fire & Grill · British
Roasted Rack of Lamb with Brussels Sprouts and Mint-Parsley Oil
A frenched rack is seared fat side down until the cap turns crackly and amber, then finished in a hot oven so the center stays rosy. Caramelized Brussels sprouts and a vivid mint and parsley oil cut through the richness.
Test kitchen note: Score the fat in a tight crosshatch and render it slowly over medium heat first; rushing this step leaves a chewy, pale layer under the crust.
Method 7 steps
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