3 ms·
Wow, 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 :
by GordonS 3y ago
Wow, 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.