Remove the lamb from the refrigerator at least one hour before you plan on pan-roasting it.
Once it is almost at room temperature, rinse and pat dry the meat. Place in a dish large enough to hold the ribs.
Season both sides of the meat with rosemary and salt and pepper according to your preference.
Add ½ minced garlic, ½ minced french shallot, a few pinches of chili flakes, 2 tablespoons of white wine and 2 tablespoons of olive oil. Allow marinating for about 15 minutes; turn over a few times.
Over medium-high heat, heat 2 tablespoons of oil. Add the rest of the garlic and french shallots and sauté for 1 minute.
Add the rack of lamb, meaty side down, and sear for about 2 minutes. Using tongs, hold the ribs sideways, to sear the sides; then hold them upright to sear the base. This should take 1-2 minutes.
Add the rest of the marinade as well as 2 tablespoons of white wine. Reduce the heat to low, cover and cook for about 15-20 minutes, turning the meat over every 5 minutes or so. The total cooking time depends on the size of your lamb rack.
Insert a thermometer in the thickest part of the meat and test for doneness according to personal taste.
Remove the pan from the heat, cover loosely with foil and allow the meat to rest for 5 minutes before slicing into individual chops.
With a very sharp knife, cut between the lamb bones.
Removing the meat from the refrigerator one hour before pan-roasting allows for even cooking.
Allowing the meat to rest for 5 minutes before slicing redistributes the internal juices.
During the resting phase, the meat continues to cook. Expect the internal temperature to increase by a few degrees.
Can I replace the dried rosemary with fresh rosemary? Yes. Replace 1 teaspoon of dried rosemary with 1 tablespoon of chopped fresh rosemary. This is about 3 rosemary sprigs.What is the safe cooking temperature for lamb? According to this website, the safe internal temperature for lamb is 145°F (63°C). That being said, here are the descriptions and the internal temperatures recommended by AustralianLamb.com.
Rare: 140°F (60°C) The center is raw, bright red all around.
Medium-rare: 140°F-149°F (60–65°C) The center is red, with pink all around.
Medium: 149°F -158°F (65–70°C) No redness, but pink all around.
Medium well-done: 158°F (70°C) More brown than pink.
Well-done: 167°F (75°C) Mostly brown.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.