Crispy Slow-Cooked Lamb Rack: Tender, Juicy & Full of Flavor
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein40gram
Ingredients
- Lamb rack (preferably Frenched) - choose fresh, pink to red colored meat with minimal odor1 piece (about 800g)
- Olive oil - extra virgin for best flavor and crispness2 tbsp
- Garlic cloves - fresh, firm, and unblemished4 pieces
- Fresh rosemary - aromatic and bright green2 tbsp (chopped)
- Fresh thyme - choose firm leaves1 tbsp (chopped)
- Salt - use fine sea salt or kosher salt1 tsp
- Black pepper - freshly ground for best flavor0.5 tsp
- Butter - unsalted, cold1 tbsp
This recipe guides you through the process of slow cooking a lamb rack to achieve incredibly tender meat with a crispy, flavorful crust. Using a slow and low oven technique followed by a high-heat sear ensures juicy, tender meat and a deliciously crispy exterior. The total estimated ingredient cost is approximately $25 / €23 / £20 / ₹1850. The entire dish provides about 4 servings with roughly 450 kcal per serving. This recipe is suitable for omnivores, easy to moderate in complexity, and takes about 2 hours total including preparation and cooking times. Proper food safety is covered, emphasizing safe internal temperatures and hygienic meat handling to keep your cooking safe and successful.
Preparation instructions
Preheat your oven
1Set your oven to 275°F (135°C). Slow roasting at this temperature will gently cook the lamb to tender perfection.
Prepare the lamb rack
2Pat the lamb rack dry with paper towels to remove moisture. Rub it evenly with the olive oil, then season all over with salt, black pepper, chopped rosemary, and thyme. Press the herbs into the meat gently.
Add garlic for aroma
3Peel and crush the garlic cloves lightly with the flat side of a knife, and place them around and under the lamb rack in the roasting pan to infuse flavor as it cooks.
Slow roast the lamb
4Place the lamb rack on a rack in a roasting pan, bone-side down. Insert a meat thermometer probe into the thickest part of the meat, avoiding the bone. Roast in the preheated oven until the internal temperature reaches 125°F (52°C) for medium-rare, approximately 1 hour and 15 minutes. For medium, cook to 135°F (57°C). This slow cooking keeps meat juicy and tender.
Rest the lamb
5Remove the lamb from the oven and tent loosely with foil. Let it rest for 15 minutes; the internal temperature will rise a little, and juices will redistribute, making the meat juicy.
Sear for crispy crust
6Heat a skillet over high heat and add butter. When melted and hot, sear the lamb rack fat-side down for 2-3 minutes until golden and crispy. Turn all sides for a full crust. This step adds delicious texture and flavor.
Slice and serve
7Carve the lamb rack between the bones into individual ribs. Serve immediately with your favorite sides.
Cooking Tips
1Always use a meat thermometer to check doneness for safety and perfect results.
2Avoid cross-contamination by using separate cutting boards and washing hands after handling raw lamb.
3For variation, add a mustard and herb crust before roasting for a flavorful twist.
4Letting the meat rest after roasting is essential; cutting too soon will cause juices to spill and dry out the meat.
Equipment Needed
- Oven
- Roasting pan with rack
- Meat thermometer
- Skillet or frying pan
- Tongs
- Sharp knife
- Cutting board
- Aluminum foil
Grocery Shopping List
- [ ] Lamb rack (~800g) - Approximate cost: $20. Look for fresh, pink-red meat with minimal odor.
- [ ] Olive oil (extra virgin) - Approximate cost: $0.50 for 2 tbsp.
- [ ] Fresh garlic (4 cloves) - Approximate cost: $0.30. Choose firm heads without spots.
- [ ] Fresh rosemary (small bunch) - Approximate cost: $1. Can substitute with dried if fresh unavailable.
- [ ] Fresh thyme (small bunch) - Approximate cost: $1.
- [ ] Salt - Approximate cost: negligible.
- [ ] Black pepper (freshly ground) - Approximate cost: negligible.
- [ ] Unsalted butter (1 tbsp) - Approximate cost: $0.90.
Total estimated cost: around $25.20. Prices may vary based on location and store.
FAQ
What is the safe internal temperature for lamb rack?
For safety and best quality, cook lamb rack to an internal temperature of 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. The USDA recommends a minimum of 145°F (63°C) followed by 3 minutes rest for safety, but slow cooking to 125°F then resting is commonly used for tenderness.
How do I know when the lamb is fully cooked and safe to eat?
Using a meat thermometer inserted into the thickest part of the lamb rack (avoid bones) is the best way to check. Ensure it reaches your desired internal temperature then rest the meat before cutting.
Can I prepare the lamb in advance?
You can season the lamb rack and refrigerate it for a few hours before cooking to deepen flavor. Cook fresh lamb promptly and do not leave it at room temperature for extended periods.
How do I avoid cross-contamination?
Use separate cutting boards and utensils for raw lamb and other ingredients. Wash hands, surfaces, and tools thoroughly after handling raw meat.