Roasting was among the earliest forms of food preparation, when man first cooked over an open fire. It is a cooking technique using dry heat; most roasting typically takes place in an oven. An oven applies consistent heat around the food, making it easy for anyone to do. Rack of lamb, which consists of the ribs of a sheep younger than 12 months, is a good first cut of meat for the novice cook because it needs little preparation and only a few spices and a basic baking tray are used to achieve delicious results.
Things You'll Need
- Rack of lamb with about eight ribs
- Paper towels
- Sea salt
- Fresh black pepper
- Fresh chopped rosemary
- Baking tray
- Meat thermometer
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Preheat oven to 400 degrees.
Remove rack of lamb from any plastic or paper wrapping from the grocery store. Pat the meat dry with a paper towel, and place on a clean baking tray, fat side up. Ask your butcher to trim excess fat from the lamb for you at the grocery store if you prefer a leaner cut. If you decide on fattier meat, allow for slightly longer cooking time.
Sprinkle sea salt, fresh black pepper, and rosemary over the rack of lamb.
Wait until your oven is at the proper temperature. This takes about 15 minutes, and usually the oven light will turn off when it is ready; some ovens beep when they reach the desired temperature.
Cook meat for 20 to 30 minutes for medium rare, which is considered the best way to eat a rack of lamb. A fattier rack of lamb may take a little longer.
Remove lamb from the oven after it is finished cooking. You can check your lamb with a meat thermometer, and it should read 130 to 140 degrees in the middle of the meat for medium rare.
Rest cooked rack of lamb on counter for 10 minutes before cutting and serving.