How to prepare a rack of lamb with a crust. How to prepare a rack of lamb. Sign up to our newsletter now. How to prepare a rack of lamb for noisettes. How to prepare a rack of lamb into cutlets. How to cook meat sous vide. You may also like. How to cook tongue. How to cook pork belly. How to make chorizo crisps. How to cook lamb cutlets. How to cook the perfect fillet steak. How to cook beef rump cap. How to cook pork chops. It's pretty straightforward and really tasty.
I just signed up at Epicurious so I can bookmark it and not struggle finding it every time I want to cook this delicious dish. The lamb was fabulous as always no need for breadcrumbs!
Cobham, England. This was ridiculously easy. I always get stressed out with rack of lamb. I like it to be medium-rare and I like the rub to stay intact. This recipe delivered. And I made the rub in advance so that there was less to do at mealtime.
Everyone was raving about it and folks couldn't believe how easy!!! A real keeper. My daughter and I made this recipe for 16 people on Christmas Eve.
The lamb was amazing! The meat was perfectly cooked and seasoned. An absolutely delicious and easy recipe. We had leftovers which we cut into chops and then seared in a cast iron skillet to achieve the crust on the outside without overcooking the inside and they were perfect. I will definitely make this recipe again. Made this for an early christmas dinner. It was a hit! Epicurious, please, just this once can I please give this recipe 5 forks?
I have made this recipe many times and every time, I think my husband falls more in love with me. And it's pretty darn easy, too! Follow other reviewers' suggestions and prepare the herb mix quadrupled! My lamb was very fatty, and I trimmed some off, but next time I'd trim a lot more, and scatter a few pieces into the baking pan to mingle with the excess garlic-herb perfection that remains in the pan.
Have good bread on hand to mop up this delicious stuff. We had this tonight with a Chateau des Graviers Margaux, and it was an incredible pairing. Bake at for an additional 5 minutes or to desired doneness.
They turn out perfect every time! Bon Appetit! This is a staple in my house. You can't have too much garlic or rosemary. I hate lamb, I tried it all over the world and different preparations. I cook as directed. It comes out a little too raw for my liking but my daughter loves it that way.
So I cut off her portion and give it to her. Then I cut the rest of the chops and put them back to make them crisp like we eat in Greece. They are unbelievable. I found it depends where you get the lamb too. I get the organic grass fed lamb that is vacuum sealed from Costco. It doesn't say it on the package but if you look up on the internet about the company you will find that. It is the best lamb. Complete nonsense the cooking method.
Followed precisely and guess what, it was raw. Add 30 minutes on the the BS cooking time given. Expensive piece of meat ruined because of the incompetent method by the author. First time making rack of lamb, it turned out perfect. Between medium and medium rare, juicy, tender, and super flavorful. Served with rustic risotto and cucumber mint water. So wonderful. A tip, I found it easier to chop the rosemary and grind the garlic and olive oil in a mortar and pestle, then combine them to make the rub.
I've never posted before, anywhere. I had a fabulous Rack of Lamb recipe but couldn't find it, Thank God!! Not only did I love this recipe but I have Never had a meat dish, anywhere or any of mine turn out this good.
I ate both racks myself in less then 24 hrs. I kno how that sounds and I dont care. Thank you again and again!! I prepared this dish for Easter Supper and it was outstanding! The garlic rosemary coating is so flavorful but not overpowering on the lamb. I roasted two racks of lamb in the upper third of the oven at degrees convection, which browned the lamb nicely. An instant read thermometer makes life so much easier when gauging the internal temp.
Will definitely use this recipe again. This recipe was perfect! I actually needed to add about a tablespoon extra of oil because my head of garlic was huge. My only issue was with the temp -however - it was my fault. I forgot to pull the lamb out, so I ran the package under warm water while the oven preheated, and I got the rest of dinner together.
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