RACK OF LAMB

After thirty minutes the lamb was still undone, so we put it in for another ten minutes.

I am wondering if the stove holds the heat well because this seems to happen often.  Of course, we like our lamb done more than some do, but this was really undercooked.

How to Make It

Step 1

Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)

Step 2

Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.

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August 5, 2020

Again the cooking time was not enough.  I did preheat the oven, but not the glass roasting dish.  It took more than ten extra minutes to get the red out.  Very frustrating.

One recipe suggests tenting it for fifteen minutes after cooking.

see recipe
https://www.realsimple.com/food-recipes/browse-all-recipes/roast-rack-lambhttps://www.realsimple.com/food-recipes/browse-all-recipes/roast-rack-lamb

November 20,2020

This time I made a dry rub of rosemary, garlic, black pepper..  I rubbed it into the fat and cut some small slices and poked some holes, and sprayed with garlic oil.  

I did preheat the pan.  I put the rack of lamb on parchment and it was easy to lift it into the preheated pan.

This time I tried 400 degrees for what I wanted to be an hour.  

I fell asleep and it was an hour and fifteen minutes.

Some of the lamb was cooked through, but some was red inside.  This tells me to rotate the pan while cooking.

The big problem was that spice rub and fat burned on the outside and detracted from what was otherwise a good tasting lamb.

Some recipes call for cooking it fat side down.  I'll try that next time.

I'll also try basting with lamb juices or olive oil.  Or perhaps peanut oil as it is better for deep frying and might be better here.

I'd quit altogether and just by lamb chops, or the butterflied legs, but this was a very tender and delicious cut.