Roast Rack of Lamb
A classic preparation with important thermal tips.
Equipment
Ingredients
- 1 rack lamb 1 rack feeds 3-5 people, depending on appetite and sides available
- kosher salt
- 2 Tbsp fresh parsley, minced
- 1 Tbsp fresh mint, minced
- 2 strips lemon zest, minced
- 1 clove garlic, minced
- 1/2 tsp freshly ground black pepper
- 2-3 Tbsp olive oil
Instructions
- Preheat your oven to 425°F (218°C).
- Trim your lamb to your liking. This can include Frenching the bones or not. Salt the meat and the fat well with kosher salt.
- Mince together the herbs, garlic, and strips of lemon zest. Combine them in a bowl with the black pepper and the olive oil. Apply liberally to the meat, but don't try to cake it on too thick.
- Insert your RFX MEAT probe up to the recommended immersion depth line into the meat. Put the rack of lamb on a baking sheet, fat-side up, and place it in the preheated oven.
- Set the high-temp alarm in your ThermoWorks App to 105°F (41°C) and cook.
- When the high-temp alarm sounds after about 20–25 minutes, verify the temperature with your Thermapen ONE and remove the pan from the oven.
- Allow the meat to rest and continue its carryover cooking, which should be about 25°F. When the temperature curve flattens out in the app, you'll know the carryover has stopped.
- Serve the racks cut up into chops, carving at the table if you like. Enjoy!
