Crisp—Roasted Rack Of Lamb
Published December 22, 1998
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 racks of lamb, each about 1 ¼ to 1 ½ pounds
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
1 gram carbs; 237 milligrams cholesterol; 1162 calories; 44 grams monosaturated fat; 8 grams polyunsaturated fat; 47 grams saturated fat; 107 grams fat; 775 milligrams sodium; 45 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 500 degrees. Strip most of the surface fat from the lamb. (Your butcher may already have done this.) Cut between the ribs, almost down to the meaty eye. Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.
- Step 2
Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more. Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center. Cook a little longer for more doneness. Serve, separating the ribs, if desired, by cutting down straight through them.
Private Notes
Comments
I used to broil my racks 7 min. But often they charred a bit too much. This 500 temp was perfect. I cooked on convection bake for 5 min meat side down, 8 min up. Came out perfect Med rare. I rubbed with olive oil, 4 cloves diced garlic, salt, pepper. Laid on a bed of rosemary. Also foiled the ribboned one I turned it meat up. A keeper.
Did like one note said, 5 min meat side down and 8 min meat side up. Needed maybe 2 more minutes at most. Thermometer down the middle worked perfectly. Would use a little more granulated garlic, salt and pepper and rosemary next time. But best rack I ever made! Used TJs rack of lamb and no knife needed. 5Stars!
Use this recipe
A wonderful, easy way to cook rack of lamb. You can certainly add other spices but I made it exactly as written and it was perfect.
Did like one note said, 5 min meat side down and 8 min meat side up. Needed maybe 2 more minutes at most. Thermometer down the middle worked perfectly. Would use a little more granulated garlic, salt and pepper and rosemary next time. But best rack I ever made! Used TJs rack of lamb and no knife needed. 5Stars!