Roasted Lamb Rack Ingredients
- 2 8-Bone racks of lamb. Frenched. Chine bone removed.
- Grated zest of 2 lemons
- 2 Tablespoons chopped fresh rosemary
- 1/4 cup rock salt
- Pinch of sugar
- 1/4 cup canola oil
Meat You'll Need
Preparation
- Mix together the lemon zest, rosemary, salt and sugar and rub all over the racks. Cover and refrigerate overnight.
- Preheat the oven to 150 C.
- Put a large sauté pan over medium heat and add the oil.
- Place one of the seasoned racks in the pan fat-side down and sear until golden-brown, around 3-5 minutes. Flip the rack and sear the other side.
- Move the rack to a rimmed baking sheet fat-side up and repeat the browning process with the other rack.
- Place the baking sheet with both racks in the oven and roast for about 20-25 minutes, or until the meat registers 50 C in the center.
- Let rest for 5 minutes, then cut into chops and serve.
Cooking Tips
Take roasted lamb rack to more delicious heights. Check out the following tips and tricks for a perfect rack.
- If you’ve marinated your lamb rack, take it out of the refrigerator about an hour before cooking to help the meat reach room temperature. This added step ensures a well-cooked rack.
- Roasting and sheet pans are great for cooking lamb racks. But for easier cooking, a large cast iron skillet or heavy-bottomed, oven-safe frying pan can work just as well.
- Do you like your lamb rack tender and succulent? Cook it to medium rare. Roast your lamb to 130°F, then bring it between 140 to 145°F before serving.
