Ways to Roast Rack of Lamb
Roasted rack of lamb is one of the most tender cuts of meat on a lamb. Roasting is a "dry heat" method of cooking because you don't add liquid to the meat as it cooks. A good roast rack of lamb should be tender and juicy inside, while crisp outside. Does this Spark an idea?
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Choosing the Meat
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A rack of lamb is normally served with several bones poking out the top. This style is called "Frenched" rack of lamb and is made by trimming the meat and fat off the ribs, then scraping the bones clean. Most butchers will cut the rack in this style for you so it will be ready to roast.
Seasoning
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You can season a rack of lamb by rubbing herbs and spices into the meat or by cutting small incisions in the surface and tucking sprigs of herbs or bits of garlic into the slits. The key to remember is not to salt the lamb until right before cooking, because salt pulls moisture out of the meat. Lamb has plenty of natural flavor so it doesn't need excessive seasoning, but it is also a strong flavor so you can pair it with stronger herbs. Thyme, oregano, cumin, marjoram, coriander, mint, rosemary, lemon and garlic all pair nicely with rack of lamb.
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Roasting
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When you are ready to cook the roast, let it sit for 30 minutes to reach room temperature. This will help the rack of lamb to cook more evenly. Overcooking lamb, whether because it is in the oven too long or the oven is too hot, will make the roast dry and tough. If you are working with a lean roast of lamb, roast it for 15 minutes at 450 degrees Fahrenheit, then turn the oven down to 350 degrees Fahrenheit and keep roasting. A lean rack of lamb takes an additional 25 minutes per pound to be medium rare. A fatty rack of lamb should be roasted at 325 degrees Fahrenheit for 30 minutes per pound to reach medium rare.
Resting
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As you roast the lamb, check it with a cooking thermometer to make sure it is reaching a safe temperature: 110 degrees Fahrenheit for rare meat, 120 degrees Fahrenheit for medium-rare and 145 degrees Fahrenheit for medium-well meat. When the lamb is within 10 degrees of the temperature you want, take the roast out of the oven and put a foil tent over the lamb. Let the roast rest for 15 to 20 minutes. During this time the meat will continue to cook by several degrees and the juices will settle, leaving you with a more tender roast rack of lamb.
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References
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