Rack of Lamb

59°C138°F

Core Temperature

Range

Rare

55°C131°F

Medium

59°C138°F

Well done

62°C144°F

Doneness

Medium

Description

Rack of lamb — chops with bone — is one of the most prestigious lamb presentations. The natural fat cap adds flavor and juiciness. Bones serve as elegant handles.

Preparation

Rub the rack of lamb with olive oil, salt, coarsely ground pepper, finely chopped rosemary and thyme — a little garlic works well too. For the best result, do this the night before and let the meat marinate in the fridge overnight. Take the meat out of the fridge at least 45–60 minutes before cooking so it can come up to room temperature — this gives more even cooking.

Brown the rack well on all sides in a mix of butter and oil over high heat, starting with the fat side down. This builds a good crust and deeper flavour.

Place the rack on a rack or in an ovenproof dish and roast at 110 °C until the desired internal temperature is reached. Expect 60–90 minutes depending on size — use a meat thermometer for the best result.

Tips:

Add fresh herbs and garlic to the dish while roasting

Brush with Dijon mustard and press on a mix of chopped parsley and breadcrumbs (persillade) for the last few minutes for a flavourful crust

Turn up to 230 °C with the grill function at the end for an extra crisp surface

Resting

Rest 8–10 minutes under foil. Pull from heat 3–4°C before target temperature.

Wine for lamb

6 matching grapes