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rack of lamb - HELP!!

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Making this tonight - and I have looked at probably 40 recipes that yield maybe 20 different variations in cooking time and temperature. Any definitive answers (for two 1 1/2 lb racks for medium rare)?

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  1. At those weights is sounds as thought these racks have been trimmed.
    Set oven to 500 degrees. Sear rack in upper portion of oven for about 10 minutes. Turn heat down to 400 and remove roast and sprinkle with butter--some use clarified---and some bread crumbs. 20 minutes should make it rare. Go 25 to get medium rare but remember that it will pass through the cooking stages very rapidly. I would yank it out at 25 minutes and let it rest for five or eight minutes

    A friend of mine makes an interesting sauce with pan juices, butter and anchovy.

    3 Replies
    1. re: Hazelhurst
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      Vital Information

      Just happen to be around to make a post, but for what it's worth, I like my rack of lamb with a dijon mustard/herb/bread crumb coating, cooked quickly at a very high tempature. I like my lamb pretty rare, however...

      Rob

      1. re: Hazelhurst

        It came out perfect - thanks!

        1. re: soccerdad

          Glad to be of help but, in truth, there were pioneers before me and I can only bask in reflected glory.

          Still, thanks for the thanks