Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet.
Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. All Rights Reserved. Roasted Rack of Lamb. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Roasted Rack of Lamb Satine. Roasted Rack of Lamb Peter Schreyer.
Roasted Rack of Lamb Jessica Hinds. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. Move oven rack to the center position. I Made It Print. Note Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Full Nutrition. Reviews Read More Reviews.
Place the lamb racks on a platter and garnish with fresh rosemary sprigs if available. Serve with Gilmore's potatoes with anchovy, parsley and lemon butter and spring pea salad. For dessert? Moscato and raspberry granita. Can't see what you're looking for?
Browse our collection of cooking guides. View All. How to cook a rack of lamb. How to cook lamb rack sous vide. Ingredients 1 rack of lamb , french trimmed. Season the rack and place it in the pan fat-side down. Cook until golden brown. Transfer to a wire rack and place in the oven over a baking tray. Check after 8 minutes by inserting a metal skewer close to the bone — it should be warm to the touch for pink meat.
Look for firm white fat and pink meat that is fine grained. You can buy a rack of lamb already "Frenched", which means that it's cut so the rib bones are exposed. At a full-service butcher or even at the supermarket, you can ask the butcher to French them for you. For a cheaper option, you can also buy an untrimmed rack and trim them yourself. For roasting a rack of lamb, we highly recommend using a thermometer. Because racks of lamb are not that cheap, and it's something we don't cook that often.
A meat thermometer takes all the guesswork out of cooking the rack of lamb. Insert the meat thermometer into the thickest part of the meat to test the doneness. Remember: the temperature still will rise a bit after you take it out of the oven to rest. You can season the meat 1 to 3 days before roasting. Keep it in an airtight zip-top bag in the fridge until showtime.
You want it to reach room temperature for even cooking. Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to French them for you. Figure each rack feeds 2 to 3 people. If you are cooking multiple racks not a crown roast which is a different matter , lay them out separately on the pan, and you may need to increase the cooking time.
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most, medium rare. Rub rib rack s all over with mixture of rosemary, thyme, and garlic. Rub with salt and freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack s all over. Squeeze out as much air as you can from the bag and seal.
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