Pan-Seared Lamb Rack: The Perfect Method

Pan-searing a rack of lamb is a great way to create a delicious meal with minimal ingredients. The process involves removing the lamb from the refrigerator about an hour before cooking, seasoning it with salt, pepper, and herbs like rosemary and thyme, searing it in a hot pan with oil, and then roasting it in the oven. The lamb can be served rare or medium-rare, and a meat thermometer can help ensure the desired level of doneness. This method of cooking lamb is simple yet flavorful and can be a great option for a special occasion or a weeknight dinner.

How to season a lamb rack

Seasoning a lamb rack is a simple process but requires attention to detail. Firstly, remove the lamb from the refrigerator at least an hour before you plan to cook it. This allows the meat to reach room temperature and ensures even cooking.

Once the lamb is at room temperature, pat it dry and place it in a dish large enough to hold the ribs. Season both sides of the meat with salt and pepper to taste. You can also add dried or fresh rosemary, depending on your preference. For a more intense flavour, add some minced garlic, a pinch of chilli flakes, and olive oil. Allow the lamb to marinate for about 15 minutes, turning it over a few times to ensure an even coating.

For an extra flavourful crust, coat the lamb with Dijon mustard before cooking. This adds a tangy flavour and helps any herb crust adhere to the meat.

How to sear a lamb rack

Ingredients

You will need:

• 1 rack of lamb (about 2 pounds)
• Salt and pepper
• Olive oil
• Garlic
• Fresh rosemary
• Fresh thyme
• Optional: Dijon mustard, chilli flakes, white wine, shallots, breadcrumbs

Preparation

Remove the lamb from the refrigerator at least one hour before you plan on cooking it.

Once it is almost at room temperature, rinse and pat the meat dry. Place it in a dish large enough to hold the ribs.

Seasoning

Season both sides of the meat with salt and pepper, and other seasonings of your choice. Fresh rosemary and thyme are classic choices, but you can also add a few pinches of chilli flakes, or coat the lamb with a layer of Dijon mustard before cooking.

Searing

Heat a heavy oven-proof skillet over medium-high heat. Add olive oil and heat until shimmering. Place the lamb in the pan, fat side down, and sear until browned. Use tongs to hold the ribs sideways to sear the sides, then hold them upright to sear the base.

Cooking

After searing, add the rest of your seasonings, herbs, and garlic to the pan. Reduce the heat to low, cover, and cook for about 15-20 minutes, turning the meat over every 5 minutes or so. The total cooking time depends on the size of your lamb rack.

Checking for Doneness

Insert a meat thermometer into the thickest part of the meat to check for doneness according to your preference. For medium-rare, the thermometer should read 130°F (54°C). For medium, cook until the thermometer reads 135°F (57°C).

Resting

Remove the pan from the heat, cover loosely with foil, and allow the meat to rest for 5 minutes before slicing into individual chops. During the resting phase, the meat will continue to cook, and the internal temperature will increase by a few degrees.

How to use a meat thermometer

To pan-sear a rack of lamb, you'll need to remove the lamb from the refrigerator at least an hour before you plan to cook it. Rinse and pat the meat dry, then season both sides with rosemary and salt and pepper to taste. Heat oil in a pan, then add the lamb, meaty side down, and sear for about 2 minutes. Use tongs to hold the ribs sideways to sear the sides, then hold them upright to sear the base.

To ensure your lamb is cooked to perfection, a meat thermometer is essential. Here's how to use one:

Choosing the Right Meat Thermometer

First, you'll need to select the right type of meat thermometer. There are several types available, including bimetallic, bulb, digital instant-read, and analog instant-read thermometers. Digital thermometers tend to be more accurate and faster than analog models, but analog thermometers are usually cheaper and more widely available.

Inserting the Thermometer

To get an accurate reading, insert the thermometer into the thickest portion of the meat, avoiding any fat or bone. Most thermometers need to be inserted at least 1/2 inch into the meat, but for thicker cuts of meat, you may need to go deeper to reach the center. For thinner foods, such as burgers or pork chops, insert the thermometer through the side to get an accurate reading.

Checking the Temperature

For larger roasts, start checking the temperature about 30 minutes before you expect the meat to be done. For thinner, smaller cuts, start testing about 5-10 minutes ahead of time. Remember that the meat will continue to cook even after it's removed from the heat, so it's best to remove it when it's about 5-10 degrees lower than your desired temperature.

Calibrating Your Thermometer

To ensure your thermometer is accurate, you can test it by dipping the tip into a bowl of ice water. It should read 32°F or 0°C, the temperature at which water freezes. If it's off, you can adjust it using the manufacturer's instructions or factor in the difference when cooking.

Using a Meat Thermometer with a Rack of Lamb

When cooking a rack of lamb, check the temperature in the center portion, away from any bones or gristle. The safe internal temperature for lamb is 145°F (63°C) for medium-rare. For medium-well, the temperature should be at least 140°F (60°C), and for well-done, it should be at least 150°F (65°C).

By following these steps and using a meat thermometer, you can ensure your lamb is cooked perfectly to your desired doneness.

How to rest a lamb rack

Resting the lamb is a crucial step in the cooking process. Once you've removed the lamb from the oven, cover it loosely with foil and let it rest for about 5 to 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy bite. The internal temperature of the lamb will continue to rise during this resting phase, so expect the temperature to increase by a few degrees.

After resting, you can slice the lamb into individual chops or lamb lollipops by cutting in between the bones. Arrange the chops on a platter and pour any leftover juices from the pan over the lamb for added flavour and moisture.

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Leftover lamb is best served at room temperature, but if you prefer it warmed up, place it in a medium-heated oven until it's just warmed through. You can add a bit of broth or water to the pan to help keep the meat moist during reheating.

How to carve a lamb rack

Carving a rack of lamb is not as simple as sliding a knife between the bones. To ensure that you divide and conquer evenly, you need to pay attention to how the rib bones and loin of meat align. The ribs in a rack of lamb curve, which leaves more meat on one side of each rib than the other.

Firstly, you need to determine the curvature of the bones. The bones curve to either the right or the left, depending on which side of the lamb the rack came from.

Look at the rightmost rib. You'll see that the meaty loin extends out to the right from it. This means that the leftmost rib has little to no extra meat to the left of it. If you divide the rack into individual chops by slicing between the bones, keep the knife closer to the bone on the left. This will leave enough meat attached to the leftmost rib and an equal share on the rightmost one.

The same logic applies if you're splitting a larger rack, such as an eight-bone rack, in half. If you don't ride the knife along the correct bone, one half will end up significantly bigger than the other, despite having the same number of bones.

When you're happy with where you're going to cut, use a very sharp knife to cut between the lamb bones.

Frequently asked questions