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Mar 31, 2006 02:41 PM

rack of lamb

  • b

Does anyone have a great recipe for rack of lamb. I love lamb but have never made it myself before. I have a rack of lamb in the fridge from costco (from new zealand and frenched already) that I want to make tonight. I've found a bunch of recipes but I would love to hear from someone experienced on how they do it.

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  1. f
    fai jay (fai jackson)

    With such an ingredient simple is best. Well season the lamb with salt & pepper. Brown the fat side of the rack. Mix together dijon mustard, olive oil, chopped fresh rosemary, chopped garlic (I use proportions by eye and taste). Smear the mixture over the fat side, and sprinkle with bread crumbs. Roast in a 425F oven for about 20 minutes to your preferred doneness. I like it with roasted root vegetables, or spring vegetables depending on the time of year. Enjoy your dinner.

    4 Replies
    1. re: fai jay (fai jackson)

      Be sure to remove it from the fridge an hour before cooking; that will keep the meat from overcooking or cooking unevenly due to aftercooking.

      1. re: fai jay (fai jackson)

        I've used Costco racks many times. One thing to do, be sure to remove the layer of fat on the top, just slice it off.

        I like a misture of ground pecans with bread crumbs and some rosemary. Roast the lamb at 400F for about 8-9 minutes. Let rest for about 10 minutes, cover with dijon and then dip in the pecan/bread crumb mixture. Put back in the over for 15-20 minutes or until done to your liking.

        1. re: Monty

          The recipes sound great but watch the cooking time. The times given sound much too long. After browning I find that 12-14 minutes in a 450 oven produces a perfect rare rack.

      2. a
        A Fish Called Wanda

        You can use any flavoring you like, but here are two tips that make all the difference (at least to me ;)

        1) trim off ALL the silver skin and fat (even when it comes "frenched", it doesn't come trimmed and that's the stuff that will end up chewy). Lamb fat doesn't melt like beef fat, so if left on, all your wonderful flavoring will not really get to the meat and will be left on the chewy part that everyone leaves on their plate.

        2) Use an instant read thermometer to test for doneness. I pull mine out at 110F. While it rests (7-10 minutes), the temperature will go up another 15-20 degrees. This will give you a medium-rare lamb. Since the size of racks varries, you can't really go based on timing.

        The three cooking methods that work best are:
        1) Grilling
        2) Broiling (only if you have a gas oven)
        3) Pan searing and then finishing in the oven

        I broil or grill mine for 5 minutes per side and it's usually done (for medium-rare). If it's not done to your liking by the time it's nicely browned, finish in the oven at 400F.

        As far as flavoring goes, I marinade it in lots of garlic and rosemary, a little balsamic vinegar, olive oil, salt and pepper. But there are infinite variations to the marinades and flavorings.

        Looks like a beautiful day for a grilled rack of lamb! Enjoy :)