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This recipe was fantastic!!!
I followed your directions for rare chops. The lamb was melt in your mouth tender and the fat was nice and crispy. This is certainly my “go to” Rack of Lamb recipe.
As a private chef, I can attest that this recipe is spot on and cooking times are just right.
Hi Elise! You have the sear backwards but don’t worry most people do it backwards.
First, do the low-temp cook. I literally use a toaster oven on low power about 35 minutes. The key is to check the deepest part of the meat for 60C with a meat thermometer. Once it starts rising it rises fast so after about 25 minutes check it, and every 5 min thereafter.
Then cook 5 min more at max heat (here, a toaster oven may be hotter than a real oven, at least hotter instantly rather than after an hour pre-heat) to make the outside a crispy crust.
The reason is that the entire lamb will be in between medium rare and medium from the low heat: pink all the way through but nothing gray yet. And, its bone dry on the outside which means high heat will actually cook the meat, not just be wasted turning water to steam which only happens at 212F/100C. So you get a much better brown, but that high heat doesn’t have the time to soak in and give you that big band of grey you have in your photos.
My marinade is to rub with anchovy paste and garlic paste, enough to give the whole rack a very thin slime. Then thyme and rosemary and a generous amount of salt (I use maragarita salt). Better if left overnight but doesn’t have to be.
Great idea! Your version is more like sous vide cooking. Dry nice – and delicious with less chance of over cooking / drying out.
Tried it for dinner ……first time cooking rack of lamb….the recipe was perfect…so proud….
My husband and I love ❤️ this recipe. I have made several times, and follow the recipe to the letter. I have even taken it to a potluck thanksgiving and had rave reviews!! It’s my go to since we eat lamb a lot.
Fantastic!! DanielleMy family loved it!!
I substituted avacado oil and a bit of coconut oil as a base for my oils. But this is so easy. It only seemed to be intimidating.
I used the cooking technique with my own seasoning (olive oil, salt, pepper, herbes de Provence and crushed garlic). I removed most of the fat cap and the silver skin on the underside of the rack, applied the oil and seasonings directly to the meat and let it sit for about an hour.
Followed the cook times – 450 f for 10 minutes and 300f for another 10. Temperature was 134 f. Perfect medium rare after resting for 15 minutes.
I’m a little confused with the roasting technique? One person mentioned placing the rack of lamb on a rack in the oven? Would a cookie sheet work with small metal racks on top of it?
Hi Mary, cookie sheets tend to warp at high temperatures, that’s why it’s best to use a sturdy roasting pan. Often roasting pans are sold with racks to go inside of them. You can also put the rack of lamb directly on the oven rack with a roasting pan on the oven rack beneath to catch the drippings. This set-up mimics a convection oven and allows the hot air to flow more across the whole roast. All that said, we typically just do as the directions indicate, put the rack of lamb on a foil lined roasting pan.
First time making Rack of Lamb. I mostly followed the recipe in terms of ingredients, but did not double-pepper (it calls for pepper while marinading and when prepping for the oven). Since only one other reviewer mentioned it, I will mention that I found the times to be way off. I used 15 min at 450 and almost 30 minutes at 300 to get it to 133 internal temp. I had a 8-rib rack and let it sit outside the fridge for over 2 hours. However, I am certain this was not long enough since when I stuck a meat thermometer 1/3 into the length of the rack after 10 min at 450, it only read 66 deg! Not sure I am a fan of ROL though due to the fat cap, which I did not eat so it meant loss of the herbs and the value of the cut at $19/lb for mostly bones and fat. My guests raved about it though!
Made this for the first time tonight for family Christmas eve dinner. I used thyme as my herb instead and a bit of (1/2 tbsp) soy sauce to help brown the top. Definitely slit the fatty area and then applied the soy sauce. Turned out beautifully on the outisde pieces but had to put it back in for the middle peices. Went with the high for 450 d at 10 min. and 300 d. for 20 min. Most of family likes it med rare but the flavor was wonderful. Will make again with the rosemary next time and my husband can’t wait.
This is the absolute easiest recipe for rack of lamb. Me personally, I don’t like it. My fiancé, well that’s a whole different ball game. He LOVES rack of lamb. Especially when I use this recipe. ELISE, thank you!
Our favorite lamb rub:
1 tsp salt
1 tsp grated onion
1/2 tsp pepper
1/4 tsp bay leaf (crushed)
1/4 tsp ginger
1/4 tsp thyme
1/4 tsp sage
1 tbsp oil
My mother found it about 60 years ago – have tasted few better
Made this tonight for dinner have never tasted lamb like it . Next time I would cook it less than I did but I am blaming my new cooker for this anyway it was delicious so there’s no more excuses from me .
I followed this recipe the first time I attempted rack of lamb, and have used it every time since! Cooking for one with a busy career often meant sandwiches for dinner, but I’ve discovered that I can actually cook well with this kind of assistance! Rather than marinate, I score the fat and rub in the oil with spices (or sometimes just salt/pepper and fresh crushed garlic) when I take the rack out to warm to room temperature. Tonight I used garlic and fresh cilantro… definitely will do it again! Thanks for helping me expand my repertoire! I’m less afraid to have ppl over for dinner!! (Rack of lamb with pesto porcini mushroom penne is a favorite go-to!)
I have made this several times. I love the scoring idea, but agree with your previous reviewer that scoring first and rubbing in the herbs really gets the flavor into the meat. I also added fresh mint and oregano to the herb mixture. Fantastic! I have done this recipe in the oven, on a gas grill and on a pellet grill. You may have to adjust the time to get the results you want but that is what meat thermometers are for.
i scored the lamb before rubbing with herbs. i made sure that some of the rub went into the scores. the herb flavors really penetrated the lamb. i also used 1 tablespoon olive oil, 2 teaspoons sesame oil, and 1 teaspoon hot chili oil instead of olive oil only. i compromised by marinating in the frig for 2 hours, then on the kitchen counter. for 2 hours. otherwise, followed the recipe exactly.
I doubt that photo of browned meat was produced following these instructions. We did, and our lamb was insipid and undercooked looking on the outside. Good on the inside. But we had to crank it up and add 10 more minutes bring ours to life, if only slightly. Potato was not well cooked. Went in par boiled, so sure, they were soft inside, but pale and weak on the outside.
The seasoning was good, but unless you eat the fat or chew the bones, you don’t actually taste it with the meat.
I’d recommend cutting the rack into sections of 3 chops and seasoning all surfaces of each section, then slicing and serving off each of those.
Hi Damian, I assure you the lamb photo’ed is the one I made using these instructions. Every oven works a little differently though, and perhaps your oven just requires a higher heat setting. When my mother upgraded her oven she had to completely redo her recipes to work in it. All of her recipes required a higher heat on her new oven than the original recipe called for. Finally, I don’t understand your comment about potatoes as there are no potatoes mentioned in the introduction or the recipe.
Once I found a pan that could be put into the oven, then found a rack to place the lamb onto, I put all the ingredients together and brushed this onto the rack. The whole house smelled delicious. The lamb was delicious. This recipe is perfect for me; an uninspired cook.My mother wouldn’t let me into the kitchen with the exception of washing the dinner dishes. Thank you very much.
Great, easy recipe, and it was delicious thank you!
I have made several rack of recipes from the internet. This was definitely the easiest and equally as tasty as the others!
Mine completely burned :( I think it was done after the first 10 minutes at 450 but decided to do the second 300F part too because I am not a great chef and recipes are mostly right. After another 6 minutes at 300 the meat had completely hardened and smelled like crap. Bought pizza as a comfort food but still a bit sad inside lol.