Roast Rack of Lamb With Strawberry Pan Sauce

Preparation

1. Step 1

   Place a rack in middle of oven; preheat to 375°. Season lamb generously with salt and pepper.

   Step 2

   Heat oil in a large ovenproof skillet over medium-high. Cook lamb, turning occasionally, until well browned all over, 6–8 minutes. Arrange strawberries around lamb, then transfer skillet to oven. Roast until an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 15–20 minutes. Transfer lamb to a cutting board; reserve skillet with strawberries. Let lamb rest while you make the sauce.

   Step 3

   Set aside 5 or 6 strawberry halves in a small bowl for serving. Carefully pour off fat from reserved skillet into another small bowl and save for another use—like roasting potatoes. Place skillet over medium-high heat. Add broth, rosemary, vinegar, and 1½ tsp. pepper and bring to a boil, scraping up any browned bits with a wooden spoon and mashing strawberries to break them up. Cook, stirring often, until liquid is reduced by half and sauce is mostly smooth, about 5 minutes. Remove skillet from heat and add butter, whisking until sauce is emulsified. Taste and season with more salt if needed.

   Step 4

   Carve lamb into chops and divide among plates; season with more pepper. Spoon some sauce over lamb, then top with mint and reserved strawberries. Serve any remaining sauce alongside.