Roasted Rack of Lamb

Welcome back!

Today, we have a couple of recipes for cooking lamb, specifically for two different cuts of meat. The key to lamb is the rosemary, and of course, preparing it correctly, which is what this post is about. Something interesting: I was wondering why it was called "Rack of Lamb" and not "Lamb Rack", since that's more concise, but that's just the term, maybe because it's a French translation from carré d'agneau, which just means rack of lamb.

Roasted Rack of Lamb

Makes a rack

Ingredients:

1 lamb rack
Rosemary
Salt and pepper
Herbs and/or pepper flakes (optional)

Directions:

Use a paper towel to dry the rack.
Rub the lamb rack with olive oil.
Sprinkle on the seasonings on both sides.
Bake it in the oven at 425° for about 25 minutes for medium-well. You can adjust it depending on how you want your meat to be.
Rest for 5 minutes afterwards.

Instead of Step 4, you can also do this:

Sear each side of the rack for 1-2 minutes on a pan.
Then bake it in the oven, again at 425°. You'll want to shave a few minutes off the cooking time because it's already been seared.

We use a Breville Smart Oven Air, and on the airfry setting, you only need to cook it at about 385°.

Tip: If the rack starts to darken too much in the oven, you could cover it in foil to slow it down. It'll also prevent oil from spraying out.

Next, we will have Lamb Loin Chops, which are prepared similarly, but with enough differences to make separate. I would recommend trying both our since they are both delicious!

-Chefpo

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