August 26th, 2016 09:23:00 am
Cooking Rack of Lamb is so simple but makes a very special presentation! You can do this stovetop using the lid, or put it straight into the oven. In this example, I've roasted it in the oven. Start by coating the meat with your favorite herbs. I prefer these herbs on lamb: rosemary, tarragon, thyme, lemon zest, salt/pepper. You can lightly oil the rack and then apply the herbs so they stick nicely to the meat. Preheat the oven to 350 degrees.
Once it is seasoned to your liking, simply pop it into the preheated oven, bone side down. Roast 10-15 minutes, (depending on the size of your rack) until thermometer inserted diagonally into center of meat registers 120°F.
NOTE: Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.
Meanwhile.... rinse a sweet potatoe and put it into your titanium pan (not preheated). Add the lid and put the temperature at medium. This will vapor cook to perfection and make a delicious side dish. The flavor is so outstanding when you vapor cook, that we don't even add butter. But, it is certainly delicious with butter as well! If your rack of lamb is smaller, like ours, I would put the potato on the stovetop first, so that it is very cooked and moist by the time the rack is finished.
I chose to flip my rack over to brown the meat side a bit, at the final stages of cooking. This also makes the herbs really pop in flavor. The result, below makes your mouth water. If only I could include the wonderful smell of roasting herbs in my pictures! Now that it is roasted, you want to let it "rest" for about 8 minutes before carving. You can tent it if you wish, with some foil. Look at the pan... easy easy clean up!
Plate and enjoy! Note: If you find that it's not cooked enough, simply pop it back into the pan and put the lid on. It will cook at bit more very quickly and pick up the delicious oils from the pan.
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