This cut excels with high-heat methods that sear the exterior quickly, keeping the inside juicy. Here are two options:
Pan-Searing and Oven Finish:
1. Preheat: Set oven to 220°C (425°F). Pat the lamb rack dry and season generously.
2. Sear: Heat a cast-iron skillet over medium-high heat. Add oil, then sear the lamb rack for 2-3 minutes per side until browned.
3. Oven Finish: Transfer the skillet with the lamb rack directly to the oven. Cook based on doneness (refer to separate guide):
- Medium-Rare (recommended): 12-15 minutes (internal temperature of 54-57°C)
- Medium: 15-18 minutes (internal temperature of 60-63°C)
- Important: Frenched racks cook faster, so monitor closely to avoid overcooking. Use a meat thermometer.
Broiling:
1. Preheat: Set broiler to high. Pat the lamb rack dry and season generously.
2 Broil: Place the lamb rack on a broiler pan (fat cap up) and broil for 5-7 minutes per side, or until browned. Adjust distance from heat source as needed.
3. Optional Oven Finish: After broiling, transfer the lamb rack to a baking sheet and finish in the preheated oven (220°C/425°F) for a few minutes to reach desired doneness (refer to guide).
Resting and Serving:
After reaching desired temperature, remove the lamb rack and tent with foil. Let it rest for 10-15 minutes for juicier meat. Carve into individual chops and serve with your favorite sides.
Tips:
- Use a meat thermometer for accurate internal temperature readings.
- Consider "barding" (covering the fat cap with a thin layer of fat) to prevent drying during cooking (applicable to both methods).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or a skillet.
