how to cook rack of lamb…Before roasting, a rack of lamb is covered with a savory crust of herbs. I have been utilizing this recipe for many years and consistently find joy in preparing it. The same technique can also be applied to beef or pork.
I absolutely love lamb chops. I crave them when they are juicy, tender, and cooked rare with a deep reddish-pink color, a crisp browned crust, seasoned with herbs, and full of delicious fatty goodness.
Therefore, when my father asked me to prepare a rack of lamb (didn’t he mean eight lamb chops in a row?), I eagerly accepted the challenge.
I use a straightforward method with olive oil, garlic, salt, pepper, and freshly chopped rosemary and thyme in my version.
It is important not to use too many herbs when cooking the lamb because the lamb itself already tastes delicious. The seasoning should enhance the flavor of the lamb, not overpower it.
How to Cook Rack of Lamb
In the recipe provided, there is a comprehensive list of ingredients and detailed instructions to follow. Let’s start with the fundamentals:
Rack of Lamb Ingredients
Here are the basic ingredients required to prepare this rack of lamb dish in your own kitchen:
Bread crumbs: You can either buy them from the store or make your own at home.
Flavorings: This rack of lamb is infused with garlic, rosemary, salt, and black pepper.
Olive oil helps retain moisture, which keeps the meat from becoming dry.
Lamb: If possible, ask your butcher to trim and french the rack of lamb so that you do not have to do it yourself at home.
Dijon mustard is essential for coating the bread crumbs as it helps them adhere and provides a delicious taste.
how to cook rack of lamb
To cook a rack of lamb, you can follow these steps:
Preheat your oven to 400°F (200°C).
Season the rack of lamb with salt, pepper, and any herbs or spices you like.
Heat a skillet on the stove with some oil over high heat.
Sear the rack of lamb on all sides until it has a golden-brown crust.
Transfer the rack of lamb to a roasting pan and place it in the preheated oven.
Roast the lamb for about 20-25 minutes for medium-rare or until it reaches your desired level of doneness.
Use a meat thermometer to check the internal temperature – it should be around 135-140°F (57-60°C) for medium-rare.
Let the rack of lamb rest for 5-10 minutes before slicing and serving.
Enjoy your delicious rack of lamb!
Directions
Heat the oven to 450 degrees Fahrenheit (230 degrees Celsius) and place the oven rack in the middle position.
Mix together bread crumbs, garlic, rosemary, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Add 2 tablespoons of olive oil to make the mixture moist. Leave it aside.
Coat the rack of lamb with salt and pepper. Heat olive oil in a skillet and sear the lamb on all sides. Set the lamb aside and brush it with mustard before rolling it in breadcrumbs. Cover the bone ends with foil to avoid burning.
Place the breaded rack of lamb bone-side down in the skillet and roast in the oven for 12 to 18 minutes for a medium cook. Use a thermometer to ensure the center reaches at least 130 degrees F (54 degrees C), or cook longer for desired doneness. Once cooked, let the lamb rest for 5 to 7 minutes covered with foil before slicing between the ribs.
For Easy Entertaining, Season Ahead
You can season the meat 1 to 3 days before roasting. Keep it in an airtight zip-top bag in the fridge until showtime. Just be sure to bring it out 1 1/2 to 2 hours before roasting. You want it to reach room temperature for even cooking.
How many does a rack of lamb serve?
In case you are unfamiliar, the rack consists of ribs with the loin meat connected; it is both tasty and very tender. A single rack can be separated into 8 lamb chops, enough to feed 2 to 3 individuals.You can expect each person to have around 2 to 3 lamb chops. In this particular dish, I cooked with 2 racks of lamb, resulting in 16 lamb chops, enough to feed 6 people for dinner.
What is the cooking time for lamb?
For roasting a lamb rack, it is suggested to use a hot oven set to 450 degrees F. The cooking time should be around 15 to 20 minutes. This portion of the lamb is usually served rare (internal temperature of 125 degrees F) or medium-rare (internal temperature 135 degrees F).
READ MORE