Steaming Rack Of Lamb: The Perfect Oven Technique

Rack of lamb is a luxurious, elegant dish that is surprisingly easy to cook. It is a great option for entertaining and special occasions, as it requires minimal effort and time in the oven. In this article, we will teach you how to cook a juicy and tender rack of lamb in a steam oven, ensuring that it is cooked to perfection. We will also provide tips on purchasing, seasoning, and serving this delicious meal.

How to prepare a rack of lamb for cooking

Preparing a rack of lamb for cooking is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare a rack of lamb for cooking:

Selecting the Lamb:

Start by choosing a high-quality rack of lamb from your local butcher. The rack of lamb is the most expensive cut, known as the 'best end of neck', and it's perfect for impressing guests at a dinner party. Ask your butcher to French trim the lamb, which involves removing the meat, sinew, and fat from the bones, giving it a cleaner appearance. A rack of lamb typically serves two to three people.

Marinating the Lamb:

To enhance the flavour and tenderness of the meat, create a marinade. A classic combination is rosemary, garlic, olive oil, salt, and pepper. You can also experiment with other herbs and spices, such as thyme, mint, or Indian spices. Place the lamb in a glass or china baking dish and scatter the garlic and rosemary over it, then drizzle with olive oil. Leave the lamb to marinate for at least 30 minutes, or even overnight if you have the time.

Preparing the Crust:

For an extra special touch, you can prepare a crust for your rack of lamb. Combine breadcrumbs, garlic, rosemary, salt, and pepper in a small bowl, and stir in olive oil to moisten the mixture. Set this aside until you are ready to cook the lamb.

Pre-Cooking Steps:

Before cooking, remove the lamb from the fridge and let it come to room temperature. If your butcher hasn't already done so, trim and French the rack of lamb by removing any excess meat, fat, and cartilage. You can also cover the ends of the bones with foil to prevent charring during cooking.

Cooking Instructions:

Preheat your oven to the desired temperature, usually around 450°F (230°C) for a well-done rack of lamb. Place a large frying pan over high heat and add your preferred cooking oil, such as olive oil or grape seed oil. Season the rack of lamb generously with salt and pepper, then place it in the pan fat-side down. Cook until golden brown, then quickly sear the other side for about 1 minute. Transfer the lamb to a wire rack placed over a baking tray and cook in the oven for about 8-20 minutes, depending on your desired doneness.

Resting the Meat:

Once the lamb is cooked to your liking, remove it from the oven and cover it loosely with foil. Allow the meat to rest for at least 5-10 minutes before carving. This resting period helps the juices redistribute, ensuring a juicy and tender rack of lamb.

How to make a marinade for rack of lamb

Ingredients

You will need the following ingredients for your marinade:

• 10-12 garlic cloves
• Fresh rosemary
• Fresh parsley
• A pinch of red pepper flakes
• Extra virgin olive oil
• Salt and pepper

Method

• Combine the garlic, olive oil, rosemary, parsley, and red pepper flakes in a small food processor. Blend until the mixture is well-combined and the ingredients are finely chopped.
• Season the lamb rack with salt and pepper on both sides.
• Rub the marinade all over the lamb rack, making sure to coat both sides evenly.
• Let the lamb marinate for at least 30 minutes at room temperature, or up to an hour. For even more flavour, you can marinate the lamb overnight in the fridge.

Cooking the Lamb

• Preheat your oven to 450°F (230°C).
• Place the lamb rack on a sheet pan with the fat side pointing up.
• Roast the lamb on the top rack of the oven for about 15 minutes.
• Turn the lamb over and roast for an additional 5-10 minutes, depending on your desired level of doneness.
• Remove the lamb from the oven and tent it with foil to rest for about 10 minutes before slicing. This allows the juices to redistribute and results in a more tender bite.

Tips

• If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
• When reheating, it is best to bring the lamb to room temperature and avoid overcooking it. Place the lamb on a sheet pan, add a bit of water or broth, cover with foil, and warm it in a medium-heated oven.
• To avoid overcooking the lamb, use an instant-read thermometer to check the internal temperature. For rare lamb, the temperature should reach 125°F (52°C), and for medium-rare, it should be around 135°F (57°C).

How to cook a rack of lamb in the oven

Ingredients

• 1 rack of lamb with 8 to 9 ribs
• 1/4 extra virgin olive oil
• 3 cloves of garlic, minced
• 2 tsp coarse salt (or salt to taste)
• 1 tsp coarse black pepper (or pepper to taste)
• 1 tbsp rosemary (dried or fresh)

Method

• Preheat your oven to 375°F (or 450°F for a quicker cooking time).
• Clean your rack of lamb by wiping off any excess blood or grit from the bone under cold water, or by using a mixture of white vinegar and water.
• Prepare your marinade. In a bowl, mix together rosemary, garlic, olive oil, salt, and pepper.
• Marinate your rack of lamb for at least 30 minutes, or overnight if possible. Ensure you rub the marinade into both sides of the meat.
• Heat a large cast-iron skillet with your choice of cooking oil (grape seed or olive oil work well) over medium-high heat.
• Place your rack of lamb, fat side down, into the skillet and sear for about 5 minutes, or until you see your desired level of caramelization.
• Flip the rack and place the skillet into the oven. Roast until the lamb reaches your desired internal temperature (see the guide below).
• Allow the rack of lamb to rest for about 10 minutes before slicing and serving.

Internal Temperature Guide

• Medium-rare: 130°F to 135°F
• Medium: 140°F to 150°F
• Well done: 150°F and above

How long to rest a rack of lamb for

Resting the meat is an important step in the cooking process. Once you have removed the lamb from the oven, it is recommended that you let it rest for about 10 minutes before slicing. Tent a large piece of foil over the lamb to maintain warmth and allow the juices to be reabsorbed into the meat, making it tender.

The temperature of the lamb will continue to rise as it rests, so be sure to take this into account when determining the desired level of doneness. For example, if you are aiming for a final internal temperature of 125°F for rare, you should remove the lamb from the oven when it reaches 120°F, as the temperature will continue to rise during the resting period.

The resting period also gives you an opportunity to baste the lamb in the rosemary drippings and juices, adding extra flavour to the dish.

It is important to note that the cooking time and resting time may vary slightly depending on the size of the lamb racks and oven variability.

What to serve with a rack of lamb

When it comes to serving a rack of lamb, there are a plethora of side dishes that complement the meat's strong flavour. Here are some ideas to get you started:

Salads

Salads are a refreshing option to balance out the richness of the lamb. Consider a cucumber vinegar salad, which combines tangy and sweet flavours, or a Mediterranean lentil salad, Mediterranean orzo salad, or balela salad. For something heartier, try a grain salad with farro, quinoa, or rice, and top it off with crunchy vegetables and nuts. A radish, snap pea, and burrata salad with chives and lemon is another tasty option, or go for a Greek salad with feta, fresh veggies, and a simple dressing.

Vegetables

Roasted vegetables are always a good choice, and there are plenty of options to choose from. Try roasted asparagus and cherry tomatoes, roasted Brussels sprouts, roasted broccoli with garlic and Parmesan, roasted green beans, or a roasted vegetable medley of Brussels sprouts, carrots, parsnips, and beets. Glazed carrots, such as honey-glazed oven-roasted carrots, are another tasty option, or go for roasted turnips, which become irresistibly sweet when roasted.

Potatoes

Potatoes are a classic side dish, and there are several ways to prepare them. Consider dauphinoise potatoes, an elevated version of au gratin with a creamy butter and garlic sauce and a topping of Gruyère cheese. Fondant potatoes are another unique option, seared with butter, chives, and garlic, and then baked in the oven with chicken broth. For something more simple, try smashed potatoes, which have a super-crispy exterior and a buttery, tender centre. Oven-roasted potatoes are another classic option, or go for potatoes à la Lyonnaise, scalloped potatoes with caramelized onions, or instant pot buttermilk and leek mashed potatoes.

Rice

Rice dishes are a great option to soak up all the delicious juices from the lamb. Try saffron rice, a beautiful and fragrant dish with reddish threads from saffron and bright red pomegranate seeds. Saffron jasmine rice is another option, or go for a more savoury route with curried rice.

Other Options

If you're looking for something a little different, there are plenty of other options to explore. Pea and mint risotto is a fresh and rich choice, or try peas in mint cream or a pea salad with Parmesan and mint. White cheddar mac and cheese is a crowd-pleaser, especially for kids, or go for naan bread, a versatile option that can be served with a gyro or wrapped around marinated shish kabob pieces.

With so many delicious options to choose from, you're sure to find the perfect side dish to complement your rack of lamb!

Frequently asked questions