Rack of Lamb
Rack of lamb is one of those cuts that looks impressive without being complicated. It’s tender, flavorful, and cooks fairly quickly, which makes it a great choice for a special dinner that doesn’t take all day. Left whole, it roasts into a beautiful centerpiece. Cut into chops, it cooks even faster and works just as well for smaller meals.
This cut has a nice balance of meat and fat, which keeps it juicy and full of flavor. You don’t need much to make it shine. Good lamb, simple seasoning, and a hot oven or pan will take you most of the way there.
Cooking Tips:
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Roast Hot and Fast: Roast at 425°F. For a whole rack, plan on about 20 to 25 minutes for medium-rare, depending on size and thickness.
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Season Simply: Salt, black pepper, garlic, and rosemary are a classic combo that works every time.
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Use a Thermometer: Pull it around 130–135°F for medium-rare, or 140–145°F for medium.
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Rest Before Cutting: Let it rest 10 minutes before slicing into chops so the juices stay in the meat.
Recipe Ideas:
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Classic Garlic and Rosemary Rack: Rub with garlic, rosemary, salt, pepper, and olive oil. Roast hot and fast and slice into chops to serve.
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Mustard and Herb Crust: Brush with mustard, press on a mix of herbs and breadcrumbs, and roast until tender and juicy.
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Simple Pan-Seared Chops: Cut into chops, season with salt and pepper, and sear in a hot pan. Finish with butter and a squeeze of lemon.
Rack of lamb is all about keeping things straightforward and letting a great cut do the work.