Classic rack of lamb
By fstimes On 3 Aug, 2013 At 08:38 AM | Categorized As Food & Wine | With 0 Comments

rack-of-lamb-vertical● Prep time: One hour

● Cook time: 15 minutes

 

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.

The instructions are for a rack one ½ to two pounds big.

If you have a smaller roast (I’ve seen packages of just a pound), reduce the cooking time from seven minutes to five minutes on 400, and use the lower end of the cooking time given at 300.

If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and estimate a roasting time based on just one rack, not the weight of the combined.

Of course, use a meat thermometer! This is too lovely and tender a roast to risk overcooking. Add to shopping list

 

Ingredients

● 1 or more Frenched* lamb rib racks with seven to eight ribs each (900g for each rack, figure each rack feeds two to three people)

For each rib rack:

● 2 teaspoons chopped fresh rosemary

● 1 teaspoon chopped fresh thyme

●  2 cloves garlic, minced

Salt

Pepper

● 2 Tbsp olive oil

*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.

For directions on how to French them yourself, see How to French a Rack of Lamb.

 

Method

● Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic.

Sprinkle with 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.

Place in a container so that if the bag leaks, the container catches the leak.

If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

● Remove lamb rack from refrigerator to one to two hours before you cook it so that it comes to room temp.

(If the meat is not at room temperature it will be hard for it to cook evenly.)

● Preheat oven to 222oC,
arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Sprinkle the rack all over with salt and pepper.

Place the lamb rack bone side down (fat side up) on the pan.

Wrap the exposed ribs in a little foil so that they don’t burn.

● Roast at 222oC for seven minutes, then lower the heat to 166oC.

Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 69oC on a for rare or 75oC for medium rare.

Remove from oven, cover with foil and let rest for five to ten minutes. Cut lamb chops away from the rack by slicing between the bones. Serve two to three chops per person.

 

Yield: One rack serves two to three people.

 Simply Recipes

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