Roasted Rack of Lamb Recipe (2024)

FAQs

What is the best temperature to eat rack of lamb? ›

Look for about 125-130 degrees as a final internal temperate of the center of the meat. The outer edges will be done more, but the center should be medium-rare. Take it out the pan at about 120 degrees. Tent it foil and let it rest a good 10 minutes — the temperature will continue to rise.

For lamb that oozes exquisite scrumptiousness you should baste your meat every 15 minutes while it is cooking in the oven. Basting is when you pour the juices and fat that have escaped from the meat back over the meat to keep it moist and add flavour.

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 simple recipe combines brown sugar, mustard seed and mustard powder to create a balanced caramelized crust.

As the end of the cooking time draws near, press the outside centre of your lamb lightly with tongs or a clean fingertip to judge its degree of doneness. As a rough guide: Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre.

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.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

I couldn't help but think that some chefs don't season in advance because it's a bother. But really, it takes no extra effort, just some forethought. And so I will always season lamb shanks the day before they go into the braise.

The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.

Searing the rack of lamb before finishing it in the oven can be a very good technique, particularly if you have chosen a simple seasoning. Searing renders excess fat from the rack, builds in additional flavor, and can also create a nice caramelization of the surface of the meat.

What to serve with a rack of lamb? ›

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.

To ensure a leg of lamb cooks evenly, remove it from the fridge and let it sit at room temperature for an hour before cooking. Rare, Well-Done, Or Something In Between? How well-done you like your lamb comes down to personal preference.

A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned. The same goes for burgers.

Place the lamb in the oven and roast for 1 hr 40 mins for rare meat, 2 hrs for medium and 2 hrs 30 mins for well done (see our temperature guide below). 2. Carefully lift the lamb onto a board with a moat, or a warm platter, then leave to rest for 20 mins.

In our experience, we found most lamb cuts, whether a rack of lamb or lamb loin chops, taste best when served medium rare. So, the meat's internal temperature should reach 130 degrees Fahrenheit (54 degrees Celsius). It will have a nice, juicy pink center, and seared exterior.

The proper temperature to cook a medium-rare steak is 130 F to 135 F. However, according to the U.S. Department of Agriculture, beef, lamb, and pork should be cooked to at least 145 F (or above if desired).

Rack of lamb serving ideas:

Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a great alternative. A simple spinach salad + Greek lemon potatoes would also be perfect.

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.