What is the best recipe for cooking rack of lamb?

Question

I've never cooked rack of lamb before and want to know the most delicious way to do so. Thanks.

Answer 1

Here is a great 5-star (but simple) recipe

Roasted Rack of Lamb

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

INGREDIENTS:

* 1/2 cup fresh bread crumbs
* 2 tablespoons minced garlic
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil

* 1 (7 bone) rack of lamb, trimmed and frenched
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon Dijon mustard

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Answer 2

Roasted Rack of Lamb

"I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork."
Original recipe yield: 4 Servings.

Prep Time:
20 Minutes
Cook Time:
20 Minutes
Ready In:
40 Minutes
Servings:
4 (change)

INGREDIENTS:

* 1/2 cup fresh bread crumbs
* 2 tablespoons minced garlic
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
*
* 1 (7 bone) rack of lamb, trimmed and frenched
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon Dijon mustard

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.



Note:

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Answer 3

I do most of my summer cooking in a crock pot or outside on the grill... here are a couple of my family's favorites and are easy.

Grilled Rack of Lamb
The marinade gives this lamb a deliciously tart and sweet flavor.
INGREDIENTS:
1 rack of lamb
1 cup red current jelly
1 cups Dijon mustard
1 cup white wine
1/2 cup butter
1/2 cup shallots (minced)
2 tablespoons rosemary, crushed
PREPARATION:
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rack and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill.

Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables.
http://bbq.about.com/od/lambrecipes/r/blb00517a.htm
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Moroccan Lamb and Rice (is good one for lamb cut into pieces)
This simple five ingredient recipe takes just minutes to put together.
INGREDIENTS:
1 lb. boneless lamb, cut into 1" pieces
1 Granny Smith apple, chopped
6 oz. pkg. chicken flavored rice and vermicelli pasta mix
1-1/2 cups chicken broth
1 tsp. curry powder
PREPARATION:
Combine lamb, apple, seasoning mix from rice, chicken broth, and curry powder in 3-1/2-4 quart slow cooker. Mix well. Cover crockpot and cook on low for 4 hours. Then stir in rice and pasta mixture, cover, and cook for 3-4 hours longer until lamb is thoroughly cooked and rice and pasta are tender.

http://busycooks.about.com/od/lambrecipes/r/cplambrice.htm