How do you cook a rack of lamb?!


Question:

How do you cook a rack of lamb?


Answers:
Pick one. This website is cool. Many good recepies! Sort from fav chef or difficulty. http://web.foodnetwork.com/food/web/sear...


Kgirl
www.mayhemnetworks.net

Source(s):
http://web.foodnetwork.com/food/web/sear...

In the oven.

You roast the lamb in a roasting pan (it has a metal insert that the lamb sits on).

http://www.ehow.com/how_10328_make-tradi...

google rack of lamb

Go to the food network and type in rack of lamb in search engine. Should have some luck. Also recipes.com. Try it and good luck with dinner

on a high rack with plenty of barbiQ sauce and cook slowly and keep well basted watch and keep well coated. good luck

You can bake, grill, or broil. It is really good with rosemary and olive oil, and a little mint jelly. But most chefs suggest cooking it between medium rare and medium. Personally, I would coat it in olive oil, garlic, rosemary, salt and pepper to taste. Wrap it up in foil, and put it in the oven until it is cooked to medium rare, or what ever temperature you prefer. Then I would serve it with a jalepeno mint jelly. Good Luck! Sounds delicious!

I rub mine down with a combo of cracked black pepper, olive oil, chopped garlic, rosemary, and dijon mustard. Sometimes a little bit of horseradish is nice too..it adds a little zing to it. I let it sit for an hour or so, and then I oven roast it or grill it.
It cooks pretty quickly - medium rare is the ideal internal temp for lamb - about 12 minutes a pound will take you to that. If you are using a meat thermometer, about 140 is usually great.
I hope this helps! Enjoy!!

try this recipe...or there are others on foodnetwork.com, from easy to hard recipes. good luck!!

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice




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