Succulent Slow-Cooked Tender Lamb Rack
Nutritional value per serving
Calories450kcal
Carbs3gram
Fat30gram
Protein40gram
Ingredients
- Lamb rack (preferably Frenched)1 piece (about 800g)
- Garlic cloves, minced3 pieces
- Fresh rosemary, chopped2 tbsp
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Lemon zest1 tsp
This recipe guides you through slow cooking a lamb rack until it's tender, juicy, and full of flavor. Slow cooking at a low temperature ensures the meat becomes extremely tender while locking in moisture. This method is ideal for a cozy dinner or special occasion. The ingredients cost is approximately $15 USD / €14 / £12 / ₹1100. Each serving contains roughly 450 kcal. This recipe is suitable for a moderate protein diet and is of medium complexity, taking around 3 hours in total to prepare and cook.
Preparation instructions
Prepare the Lamb Rack
1Preheat your oven to 120°C (250°F). Remove the lamb rack from the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
Season the Lamb
2In a small bowl, mix minced garlic, chopped rosemary, lemon zest, salt, and pepper with olive oil to create a marinade. Rub this mixture thoroughly over the lamb rack, ensuring all sides are coated. Cover and let it marinate for about 15-20 minutes.
Slow Cook the Lamb
3Place the lamb rack on a roasting pan or oven-safe dish. Insert a meat thermometer into the thickest part of the lamb away from the bone. Put it in the preheated oven and slow cook until the internal temperature reaches 58-60°C (135-140°F) for medium-rare or 65°C (150°F) for medium. This should take around 2 to 2.5 hours. Slow cooking at low temp will make the lamb very tender and juicy.
Rest the Lamb
4Once the lamb reaches the desired internal temperature, remove it from the oven and cover loosely with foil. Let it rest for 15 minutes. This allows the juices to redistribute, making the meat tender and moist.
Serve
5Slice the lamb rack between the ribs to portions and serve immediately. Enjoy the tender and flavorful slow-cooked lamb!
Cooking Tips
-Use a fresh meat thermometer to ensure the lamb is cooked to the safe internal temperature.
-Avoid cross-contamination by using separate utensils and boards for raw lamb and other ingredients.
-If you want a crustier surface, you can sear the lamb rack in a hot pan for 1-2 minutes per side before slow cooking.
Equipment Needed
- Oven
- Roasting pan or oven-safe dish
- Meat thermometer
- Small bowl
- Knife and chopping board
- Aluminum foil
Shopping List
- [ ] Lamb rack (about 800g) – approx. $12 (choose a fresh, well-marbled rack)
- [ ] Garlic cloves – approx. $0.50 (pick firm, unblemished cloves)
- [ ] Fresh rosemary – approx. $1.50 (choose bright green sprigs)
- [ ] Olive oil – approx. $1 (for the required amount; buy extra virgin for best flavor)
- [ ] Lemon (for zest) – approx. $0.50 (pick firm lemons with shiny skin)
- [ ] Salt and pepper – approx. $0.50 total (choose fine sea salt and freshly ground black pepper)
Total estimated cost: $15 approx.
FAQ
What is the safe internal temperature for lamb?
For medium-rare lamb, cook to an internal temperature of 58-60°C (135-140°F). For medium, cook to 65°C (150°F). Use a meat thermometer to check temperature to ensure safety and desired doneness.
Can I slow cook lamb rack without a thermometer?
While it's possible to cook without a thermometer, using one ensures the lamb is safe to eat and cooked to your preferred doneness. Otherwise, it’s harder to judge and may result in overcooked or undercooked meat.
Should I sear the lamb before slow cooking?
Searing is optional but recommended if you want a browned crust for extra flavor and texture. Make sure the lamb is patted dry before searing to get a good crust.
How do I avoid cross-contamination?
Use separate utensils and cutting boards for raw lamb and other ingredients. Wash hands and surfaces thoroughly after handling raw meat.
Can I use a slow cooker instead of the oven?
Yes, you can slow cook the lamb rack in a slow cooker on low for about 4-5 hours until tender, but the texture and crust might differ.