Reg wrote:
> Goomba38 wrote:
>
> > I found a rack of lamb (8 ribs, marked down from 29.00 to 17.00) and it
> > seemed a good idea for dinner tonight. I've never done a "rack" before,
> > only rib and loin chops. So tried out Ina Garten's easy recipe below.
> > Tasty and as easy as could be, but the cooking time was totally off. I
> > understand rare to medium rare lamb....but in the 25 min roasting time,
> > and the 15 to rest, it was still wayyyyyy too rare for me. We kept
> > adding time until it hit an acceptable med-rare degree of doneness. I
> > don't think my oven is off *that* much?? My instant read therm bit the
> > bullet and died the other day, so I didn't have that to go on. How long
> > do others usually roast a rack for?
>
> A better technique than Ina's straight-into-the-oven method
> is to brown them in a skillet first, apply the coating, then
> finish in the oven.
>
> You'll get better flavor cause they're properly browned, and
> it shortens the cooking time considerably. About 20 minutes
> in a hot oven.

Yeah, but then you're dealing with cut-apart lamb chops, not a nice
rack, and 450°F will brown them nicely.

As to timing, was the rack straight from the fridge versus a recipe
that assumed room temp meat? Do you have an oven thermometer so you
know how long it takes for your oven to get all the way to 450°F?
With room temp meat and a true 450°F I would expect 25 minutes to be
long enough....But in any case, there's nothing wrong with checking
them for your desired state of doneness and putting them back in. The
resting time is important, just as it is with steaks, to let those
juices settle back in where they belong and the foil covering will
extend the cooking slightly. -aem