How to Make a Rack of Lamb Tender

Tender rack of lamb is delicious.

Rack of lamb is one of the most delicious cuts of meat that money can buy. It has a strong flavor that goes well with a number of seasonings. The problem with cooking a rack of lamb is that it is very difficult to nicely cook the outside and create a nice, crispy crust without overcooking the inside, making it dry and tough. The trick is to combine slow cooking with some fast brazing to produce perfect results. Does this Spark an idea?

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Rack of sprig lamb
Seasoning
Slow cooker
Tough plastic zip bag
Meat thermometer
Skillet

Instructions

- 1
  
  Season the lamb with your choice of flavoring. Fill the slow cooker with water and heat to 125 degrees Fahrenheit.
- 2
  
  Place the lamb into a heavy-duty plastic zip bag. Keep the top slightly open. Dip the bag into the water, but keep the opening above the surface. This will force out any air bubbles that would cause uneven cooking.
- 3
  
  Seal the bag when all of the air has been expelled. Heat the lamb in the slow cooker for at least half an hour. Press the thermometer into the center to check it has reached 125 degrees. You can hold it in the water for up to three hours, if you need to.
- 4
  
  Heat the skillet on the stove until it is really hot. Remove the lamb from the water and bag. Put the rack on the skillet, and cook on all sides until it is nicely browned all the way around.
- 5
  
  Remove from the skillet, slice and serve. You will have a beautiful, medium rare core to the meat with a thick, satisfying crust.