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For leg, shank, or shoulder chop I would agree with you - a slow roast or braise is the right way to go. But the rack is incredibly tender and easy to cook. Thr
by stickfigure 3y ago
For leg, shank, or shoulder chop I would agree with you - a slow roast or braise is the right way to go. But the rack is incredibly tender and easy to cook. Throw some salt, pepper, garlic, and Italian seasoning on it and put it in the oven at 375F, it's perfect in about 25 mins. No cooking skills necessary.
At my local Costco, imported Aussie lamb racks are usually about $15/lb.
- GordonS 3y agoWow, disagree - I find that the sweet spot with a rack is very small, maybe 2-3 minutes. Outside of that, it's either too pink or overdone. Maybe it's just me :( For me, the easiest lamb cut to cook is shoulder - just throw it in a low oven for 3+ hours (with some white wine, rosemary, parsley, garlic and lemon), and it's the most delicious lamb you've ever had!
- klyrs 3y agoSurely this is a typo... after 2-3 minutes at 375F, you're serving lamb sushi
- dgacmu 3y agoI believe they mean that the window of time in which it's delicious is narrow. (Because a rack of lamb is fairly thin compared to many meats we roast) To which I would say: meat thermometers are an amazing gift.
- davidw 3y agoYeah, the window of time when you need to pull it so that it's good. As in, pull it 2 minutes one way and it's not done, 2 minutes the other way and it's overdone.
- stickfigure 3y agoJust use a meat thermometer. I guess that's a skill but it's an easy one. Pull it 5-10 degrees (F) before your target temp. I get consistent medium rare every time. I love a braise too! But it takes some planning and it's more work. I can go from "hmmm, what dinner" to plated lamb rack in 45 mins - including defrost time.