Allen Brothers - The Great Steakhouse Steaks

Rack of Lamb

1. Thaw packaged rack of lamb on a dish in the refrigerator.

Oven:
2. Preheat oven to 400°F.
3. Lightly brush rack with olive oil and season with salt, pepper, and chopped rosemary or your favorite herb.
4. Roast fat-side up on a roasting rack or pan 18 to 24 minutes for medium-rare or to desired internal temperature.

Grill:
2. Heat grill to medium-high.
3. Lightly brush rack with olive oil and season with salt, pepper, and chopped rosemary or your favorite herb.
4. Grill meat-side down 8 to 12 minutes. Turn and grill 8 to 12 minutes more for medium-rare or to desired internal temperature.

One 24-ounce rack serves 2 to 4.

We recommend cooking rack of lamb at 350° to 400° F.
Use a meat thermometer and check the temperature in the center of the meat.

Because meat continues to cook after it is removed from heat, remove rack of lamb 10° to 15° F before desired internal temperature. Cover loosely with foil and keep warm 10 to 20 minutes. During this time, the juices will distribute evenly.

Rack of Lamb Internal Temperature Guide
Rare: Not Recommended (USDA Recommends 140° F)
Medium-Rare: 130° to 140° F (USDA Recommends 150° F)
Medium: 140° to 150° F (USDA Recommends 160° F)
Medium-Well: 155° to 165° F (USDA Recommends 170° F)
Well Done: Not Recommended