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How to Cook a Rack of Lamb
A rack of lamb needs high heat to sear the outside and gentle heat to cook through. Season it well, sear it fat-side down first, then roast at 425°F until it hits 130°F internal temperature for medium-rare. Rest it before cutting between the bones.
- Total time: 1 hr
- Hands-on: 20 min
- Serves: 2
- Difficulty: Medium
Ingredients
- 1 rack of lamb
- salt salt
- pepper pepper
- optional rosemary
- optional thyme
- optional garlic
- thin layer oil
Step by step
- Bring the rack to room temperature. Take it out of the fridge 30 minutes before cooking. Cold meat hits hot pan badly. Pat it completely dry with paper towels.
- Season generously. Salt and pepper all sides, pressing the seasoning into the meat. Add rosemary, thyme, or garlic if you want. The fat cap needs salt too.
- Heat your pan properly. Cast iron or heavy oven-safe pan over medium-high heat. Add a thin layer of oil when the pan is hot. The oil should shimmer but not smoke.
- Sear the fat cap first. Place the rack fat-side down. You'll hear the sizzle immediately. Don't move it for 3-4 minutes until the fat turns golden brown.
- Sear the meat side. Flip and sear the meat side for 2-3 minutes. You want color on the surface, not gray meat.
- Move to the oven. Transfer the pan straight to a 425°F oven. Roast for 12-15 minutes for medium-rare, depending on thickness.
- Check the temperature. Use a thermometer in the thickest part. 130°F for medium-rare, 140°F for medium. The temperature will rise 5 degrees while resting.
- Rest before cutting. Let it sit for 10 minutes under loose foil. This redistributes the juices. Cut between the bones to serve.
Tips & troubleshooting
- French the bones by scraping them clean for presentation, but it's not necessary for cooking
- A frenched rack will cook faster than an unfrenched one because there's less meat
- If your rack seems thin, reduce the oven time by 2-3 minutes
- The fat should render and turn golden, not burn black
- Double-check your oven temperature with a separate thermometer
Variations
- Herb-Crusted. After searing, brush with Dijon mustard and press chopped herbs and breadcrumbs onto the meat before roasting.
- Garlic and Rosemary. Make small cuts in the fat and insert slivers of garlic and rosemary sprigs before seasoning and searing.
- Reverse Sear. Start in a 275°F oven until it reaches 120°F, then sear in a screaming hot pan for 2 minutes per side.
Questions
- How do I know when it's done without a thermometer?
- Press the meat with your finger. Medium-rare feels like the flesh between your thumb and forefinger when you make an OK sign. But really, get a thermometer.
- Why is my lamb tough?
- You either overcooked it or didn't let it rest. Lamb goes from perfect to tough quickly past medium. Always rest it after cooking.
- Can I prepare it ahead of time?
- Season it up to 4 hours ahead and refrigerate. Bring it back to room temperature before cooking. Don't sear it until you're ready to finish cooking.
- What if my rack is very thick?
- Lower the oven to 400°F and add 3-5 minutes to the cooking time. Thick racks need gentler heat to cook evenly.