Sometimes, I like a little lamb. A roast lamb rack.
I like it pink on the inside, with a nice, charred crust. And I like it an even and uniform pink, all the way from the edge, to the bits around the bone.
And after reading quite a bit, and trying it a few times, this is what I have.
Overview and why
Marinate the lamb, sear it on a hot frying pan, and stick it into a 180 deg C oven. Wait till the internal temperature reaches 55 deg C. Take it out and rest. Forget those weight – time charts. Get a thermometer.
The idea here is to do a fast, high heat sear, followed by a slow roast at a rather low temperature to ensure even cooking. I choose 150 deg C because that is the lowest temp that would allow browning via the Maillard reaction.
Ingredients and Prep
One lamb rack is typically 8 bones, which will feed three normal folks and two hungry ones. Ingredients are :
- Rack of lamb
- Marinate (see later)
…. and that’s it. Yeah. This post is just about the technique.
For prep, if you want to marinate the lamb and infuse more flavour, start a day ahead. Make slits in the bone side of the rack, between the bones, then rub the marinate in, and rub it all over the top.
Wrap it up, set in the fridge overnight and you are set!
Cook
Preheat oven to 180 deg C.
Set up a frying pan, heat oil till its simmering and quite hot, then slab the rack onto the pan. Try to brown all sides.
Its important to brown the top, but its also important to let the rack sit, bone side down on the fry pan, for some time. This helps to get some heat into the bone side of the rack, which otherwise tend to end up quite raw.
Once the lamb is browned to your satisfaction, set it on a wire rack, on a roasting tray. Insert a meat thermometer into the meat, making sure the probe end is deep in the meat, close to the bones.
Pop it into an oven. Set things up so you can read the thermometer,
In about 25 minutes, the internal temperature should hit 55 deg C. And you are done!
Take it out, let it rest, you will see the internal temp creep up a bit more, to around 60 deg C. Do not let it get cold.
Slice it…
On the Marinate
Its fine without, but some marinate helps.
Lamb needs an assertive marinate. Apart from the classic rosemary, I like lemon grass and Szechun Peppers. Use a molar to smash it all, add some soya sauce, and you are set!
