oven-baked lamb chops

agnello al forno

4 servings

Using the same skillet for browning the chops and cooking the vegetables results in light but rich tasting pan juices that are perfect for drizzling.

• 2 (8-rib) racks of lamb (about 1¼ pounds)
• 3 tablespoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 2 large red bell peppers, cut into ½-inch dice
• 5 scallions, thinly sliced, white and green parts separated
• ¾ cup chicken or vegetable broth
• ¾ teaspoon finely chopped fresh marjoram

Preheat the oven to 450°.

Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.

Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125° to 130° for medium-rare, 18 to 20 minutes.

Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes. Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes. Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.

Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.