Lifestyle -- 14 hours ago
The most simple (and perfect) way to cook a rack of lamb
With the lighter, breezier months ahead, make sure you learn the fundamentals of mastering this springtime classic
Words: Gentleman's Journal
With spring at the doorstep, now’s the time to put the ladle down on the big, bold lava-hot stews and introduce a more season-appropriate touch to your culinary affairs – and that often means firing up the Big Green Egg and barbecuing some turbot; procuring stems of rhubarb and spears of asparagus; and generally having a lighter approach to all things in the kitchen. Lamb racks are a particularly excellent staple at this time of year – but, just like a steak, they can be a touch tricky to cook properly if you’re not quite sure what you’re doing with the cut.
After speaking to some of the UK’s most esteemed chefs – from Michelin-starred maestros to neighbourhood legends – the general consensus was that the new-wave fads (the reverse searing and the return of the sous-vide machine) don’t hold up against the most basic, fuss-free methods to cooking this delicate slab of meat. Let the flavour sing on its own, was the overall suggestion. So, here’s what to do…
Image: Getty
Ingredients
- 1 rack of lamb (ask your butcher for it to be French-trimmed)
- Salt
- Pepper
Directions
- Heat the oven to 190˚C/gas mark 5
- Once the oven has reached the correct temperature, place a large frying pan over high heat
- Season the lamb with salt and pepper, and place it in the pan, fat-side down
- Cook until golden brown
- Sear the other side for one minute
- Place lamb on a wire rack in an oven tray, and transfer to the oven
- After eight minutes, insert a metal skewer close to the bone. For pink meat (which is preferable), the skewer should be warm to the touch, but not searing hot. If it isn’t cooked, return to the oven for another minute or two before checking again
- Remove from the oven, cover with foil and rest for a minimum of five minutes
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