With nothing more than a pan and some butter, garlic, and herbs, you can make an astoundingly delicious rack of lamb.
**For those not familiar, the reverse sear works by slowly heating the meat in a low oven until it reaches your target temperate in the center; then the meat is seared using high heat to crisp and brown the exterior.I compared racks that I cooked using the reverse sear against ones that I butter-basted in a pan on the stovetop the whole time. I also tested various methods for finishing a reverse-seared rack, including in a pan, in a very hot 500°F oven, and under the broiler.
Still, I'd rather eat a rack of lamb that's been pan-roasted from start to finish, turning it frequently and basting it with garlic-and-herb-infused butter the whole time until it's done. The flavor is deeper, richer, roastier, and the lamb is gorgeous, a rosy pink in the center, but with fat up around the ribs that's dripping with juices. For me, it's perfection.before cooking.
One explanation has to do with the fat cap on the top side of the rack and membrane on the rib side—it's possible these coverings prevent the salt from penetrating the muscle tissue as successfully, minimizing the effect of the brine. Still, there's no harm in doing the dry brine step if you have the time, so I'd say do it if you can, but don't sweat it if you can't.Some recipes tell you to score the fat cap that covers the meaty side of the lamb as one does with.
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