2 racks of lamb, 7 to 8 ribs each

Salt

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) butter

Grated zest of 2 oranges

Juice of 4 oranges

Juice of 2 limes

2 cloves garlic, finely chopped

2 tablespoons (30 ml) honey

2 teaspoons (10 ml) fresh thyme

Pepper

With the rack in the middle position, preheat the oven to 180 ° C (350 ° F).

Thoroughly trim the fat off the lamb racks and clean the bones, if needed, or ask the butcher to do it. Season the meat with salt.

In a skillet, brown the meat in the oil and butter. Remove the meat from the pan and set aside in a baking dish.

In the same skillet, add the remaining ingredients and reduce until the sauce is syrupy, about 5 minutes. Put the lamb back in the skillet and coat with the sauce.

Transfer back to the baking dish. Cover with the remaining sauce.

For medium-rare, bake for about 10 minutes or until meat thermometer reads about 60 °C (140 °F). Remove from the oven. Cover with aluminum foil and let rest a few minutes before slicing. Serve with Herb and Cheese Soufflés or the Maple Syrup Mashed Acorn Squash.

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