- The Satiated Blonde
Rack of Lamb: How I Prepare It Like A Pro
Updated: Jan 25
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Yes, really, I was taught by a pro...but I am not one by any means. From the looks of that picture, I also need to get on that new cookware asap haha (if you want new pots + pans, use my affiliate code: SATIATEDBLONDE). Anyways, a rack of lamb may seem a little daunting, but it's really quite simple. I never would have thought to share this, but a friend of mine asked me how I do it, so I thought I'd share here, too!
Read below to see my step-by-step or watch my video.
Part #1 - Trim it, more than you think
First, I trim the interdigitating fat between the ribs. I am extra careful on the ends because sometimes there is a sharp, short, "pinky" rib bone that pokes out of the meat on one edge (it sliced me one time)! Then, I cut off the layer of fat from the top, and finally, release the flap of fascia and fat from the end. Sometimes this has some meat attached, too, but it is best to take it all off -- it makes the chops easier to eat.
Part #2 - Season the lamb
A little melted tallow, duck fat, or lard on top goes a long way. Sometimes I use butter, too. My favorite seasonings for lamb are a few dashes of cayenne, a pinch of sage, fermented white pepper, flowering hyssop thyme, and mSalt (affiliate code: SB10).
"A rack of lamb may seem a little daunting, but it's really quite simple."
Part #3 - Pre-heat the oven and roast
In true "Nicole" fashion, this is when I normally remember to finally turn on the oven, so if you decide to make this, I hope you read the whole post, first, haha! I cook it at 375 degrees F, and convection bake for 27 minutes (or until internal temp reaches 125 degrees F).
Part #4 - Let it rest
By far the hardest part is letting it rest for ten minutes after it comes out of the oven. I have to admit, ten minutes is nothing compared to how long my husband likes to let his smoked brisket rest, lol!
Part #5 - Enjoy - now and later
After it's fully rested, I carefully disarticulate each chop. I like to sprinkle a little more salt on each piece before I eat it. For leftovers, I like searing up the chop in a hot, lard smothered pan quickly on both sides (and then, add a sprinkle of salt, of course).
Have you tried it?!
Tell me in the comments if this is on your list to make! Remember, my page is for entertainment only. Follow my daily stories on IG and as always, #GetSatiated.