Roasted Rack of Lamb Recipe (2024)

FAQs

What temperature should a rack of lamb be cooked at? ›

A high-heated oven (450 degrees F) is recommended for roast lamb rack. And it will take somewhere between 15 and 20 minutes to cook. This part of the lamb is typically served pink–rare (internal temperature of 125 degrees F) or medium-rare (internal temperature 135 degrees F).

Add 1 tsp olive oil to a heavy bottomed, oven proof pan. Place the rack of lamb fat-side down into the pan while it is still off the heat, then turn the heat on low. It's very important to slowly bring the pan up to a medium heat – this ensures that the lamb fat renders all the way through.

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile and easy to prepare. If you bought rack of lamb for your holiday dinner and find yourself stumped at what to do with it, rack of lamb taste best with a sear.

It is a spectacular roast to look at, and is full of flavour. You will want to wrap the Lamb loosely in foil for the first 20 minutes in the oven, then remove the foil and cook for the rest of the remaining time.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

The dry heat of roasting is best for tender cuts of lamb, like the leg, rack, and loin. If you'd like to roast a cut like a lamb shoulder, go for a long, slow roast. If you're cooking a bone-in leg, keep in mind that because of the thicker and thinner portions of the cut you'll get a range of doneness.

To Make Rack of Lamb:

Preheat the oven to 375°F. Place the lamb racks on a sheet tray and season all sides liberally with salt and pepper.

Simply remove the fat cap and trim the bottom 2-2.5" of meat from between each bone. We've prepared a short video tutorial to show you how, along with expert suggestions for making the most of the fat cap and trimmings.

How do you get the gamey taste out of a rack of lamb? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

The presentation of the rack of lamb should be done on a warm serving platter to maintain its temperature. Each individual rib can be sliced for ease of serving, allowing guests to appreciate the flavor of perfectly cooked lamb.

Roast for 5-10 minutes, until nicely browned. After 5-10 minutes, yank your leg of lamb out of the oven. Set the pan on a rack. Carefully flip your leg of lamb over, so it's meat side down/fat side UP.

Tips for Cooking Lamb

Before you begin the cooking process, be sure to remove your lamb from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps to ensure that the lamb cooks evenly and that you get an accurate temperature reading.

From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method. If you wash meat or poultry, some bacteria can be splashed on the surfaces of your kitchen, which can make you sick if not properly cleaned and sanitized.

The recommended internal temperature for cooking lamb depends on the desired level of doneness: Rare: 125-130°F (52-54°C) Medium rare: 130-135°F (54-57°C) Medium: 135-145°F (57-63°C)

A meat thermometer takes all the guesswork out of cooking the rack of lamb. Insert the meat thermometer into the thickest part of the meat to test the doneness. It should read 125°F for rare or 135°F for medium rare. Remember: the temperature still will rise a bit after you take it out of the oven to rest.

In our experience, we found most lamb cuts, whether a rack of lamb or lamb loin chops, taste best when served medium rare. So, the meat's internal temperature should reach 130 degrees Fahrenheit (54 degrees Celsius). It will have a nice, juicy pink center, and seared exterior.

Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins. Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb.