Soy-Balsamic Rack of Lamb

Ingredients:

• Four 8-chop racks of lamb, bones frenched, fat trimmed and scored
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 1 tablespoon lemon zest, finely grated
• salt and fresh ground black pepper
• 1/4 cup vegetable oil

Instructions:

In a glass or cermaic dish, combine the soy sauce, balsamic vinegar and lemon zest. Add the lamb racks, fat side down anr marinate at room temperature for 2 hours, turning once. Preheat the oven to 450°. Remove the lamb racks from the marinade and pat dry. Season with salt and pepper. In each of 2 large skillets, heat 2 tablespoons of vegetable oil until shimmering. Add the racks, fat side down, and cook over moderately high heatuntil nicely browned, roughly 3 minutes. Turn and sear the meaty side for 2 minutes. Transfer the racks to a rimmed baking sheet, fat side up. Roast in the upper third of the oven for 15 minutes. Let the lamb rest for 10 minutes before carving.