How to Roast a Rack of Lamb in a Gas Oven
Lamb are sheep less than one year in age, resulting in tenderer meat with a milder flavor. A rack of lamb is the cut of meat containing primal ribs 6 through 12. The dish was first served in 15th-century England and is still prepared today for special occasions. Roasting a rack of lamb in a gas oven is similar to roasting in an electric oven, but quite different from roasting on a spit, which is the traditional method. The following recipe yields one six-cutlet rack of lamb that will serve two people. Does this Spark an idea?
Things You'll Need
- 1 tbsp. olive oil
- Basting brush
- Crushed black pepper
- Meat thermometer
- Aluminum foil
- Baking dish
- Plate
Instructions
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1
Preheat the oven to gas mark "4" and trim any excess sinew and fat from the rack of lamb.
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2
Coat the lamb with the olive oil using a basting brush and then season to taste with crushed black pepper.
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3
Wrap both ends of the rack of lamb in aluminum foil to prevent them from burning. Transfer the lamb into a baking dish with the bones interlocking and pointing upward.
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4
Place the baking dish in the preheated gas oven, and roast the rack of lamb for about 40 minutes or until the internal temperature reaches 145 degrees Fahrenheit for medium rare or 160 degrees Fahrenheit for medium-well. Use the meat thermometer to safely check the temperature of the meat.
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5
Remove the lamb from the oven and transfer from the baking dish to a plate.
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6
Cover the rack of lamb with aluminum foil and allow the meat to "rest" for 5 to 10 minutes. During this time, the lamb will finish cooking and the juices will properly distribute throughout the meat.
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7
Remove the aluminum foil from the rack of lamb and carve into two pieces, called cutlets, each containing three ribs. Place each cutlet onto a plate and serve immediately.
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Tips & Warnings
Thaw the rack of lamb by placing it in the refrigerator and keeping it there for two to three days. It can also be thawed in cold water or in the microwave, though the refrigerator is the safest method.
Unlike other meats, there is no need to rinse raw lamb before cooking; any dangerous bacteria will be destroyed during the cooking process.
Store leftovers in an airtight container in the refrigerator for three to four days.
Ensure the rack of lamb has reached at least 145 degrees Fahrenheit; if not, a serious food-borne illness could occur.
