Roasted Rack of Lamb Recipe | Dude That Cookz (2024)

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Roasted Rack of Lamb Recipe | Dude That Cookz? ›

Easy Herb Roasted Rack of Lamb

Cracked black pepper, fresh rosemary and garlic create a simple herb rub that smells as delicious as it tastes. Before roasting, sear the lamb fat side down in a cast iron pan to help develop a beautiful caramel color on the outside of the lamb chops.

Easy Herb Roasted Rack of Lamb

Cracked black pepper, fresh rosemary and garlic create a simple herb rub that smells as delicious as it tastes. Before roasting, sear the lamb fat side down in a cast iron pan to help develop a beautiful caramel color on the outside of the lamb chops.

This part of the lamb is typically served pink--rare (internal temperature of 125 degrees F) or medium-rare (internal temperature 135 degrees F). To avoid overcooking lamb rack, roast to 5 degrees below the final temperature you want.

Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat.

Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don't burn.

If you bought rack of lamb for your holiday dinner and find yourself stumped at what to do with it, rack of lamb taste best with a sear.

Roast the rack of lamb in an oven preheated to 450 degrees F for 12 to 18 minutes, depending on how you like your meat cooked. For medium-well: An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

THE FINGER OR TONG TEST

Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre. Springy = medium – pink throughout. Firmer = well-done range – mostly brown inside.

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

Arrange the lamb with the ribs pointing down. Cook for 15 minutes at 450ºF, then flip over and cook for another 10 minutes until the lamb has an internal temperature of 130ºF. Rest the lamb. Set lamb on a cutting board for at least 10 minutes to rest before carving.

Is it better to cook lamb slow or fast? ›

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.

It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks.

A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a 'single' rack, which means it is sawn longitudinally and includes the 8 ribs on one side only.

The fat cap - the thin marbled piece of meat on top of the rack - keeps everything moist and is a natural way to enhance flavor during cooking.

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1½ to 2 minutes. Turn lamb and place pan in the oven.

Sear Before Slow-Cooking

You create a Maillard reaction when you sear the lamb, which is a chemical reaction between the amino acids and the sugars in the meat. This reaction adds an extra roasted layer of flavor to the meat and seals in the juices, keeping it moist during the cooking process.