20 minutes
Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/4 to 2 pounds big. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time. 3 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. 1 Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. 2  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. 1 Season the rack all over with salt and pepper. 2  Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. 3  Sear rack of lamb for 1 to 2 minutes on all sides. 4  Set aside for a few minutes. 5  Brush rack of lamb with the mustard. 1 Preheat the oven to 200 degrees C. Trim any excess fat from the lamb racks. 2  Cut small slits in the top of the lamb with a small, sharp knife. 3  Insert slices of garlic and small pieces of rosemary into the slits. 4  Sit the lamb on a plate. 1 Cut small slits in the top of the lamb with a small, sharp knife. 2  Insert slices of garlic and small pieces of rosemary into the slits. 3  Sit the lamb on a plate. 4  Whisk together the honey, wholegrain mustard and mint sauce then brush over the lamb racks. 5  Allow to marinate for 20 minutes in a cool place. 1 Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. 2  Bake for 20 minutes for medium–rare, or until cooked to your liking, basting a couple of times during cooking with the honey mustard mixture. 1 Cut small slits in the top of the lamb with a small, sharp knife. 2  Insert slices of garlic and small pieces of rosemary into the slits. 3  Sit the lamb on a plate. 4  Whisk together the honey, wholegrain mustard and mint sauce then brush over the lamb racks. 5  Allow to marinate for 20 minutes in a cool place. 1 Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. 2  Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. 1 Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. 2  Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat the oven to 450 degrees F. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. Note: Frenching refers to scraping the meat off the tips of the bones.  Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140° to 145° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes. 3.  Instructions. Place your oven rack to the center position and preheat your oven to 450 degrees. Trim fat from the rack of lamb on top of a cutting board using a sharp chef's knife. Combine bread crumbs, rosemary, garlic, salt and pepper into a large bowl. Mix it with 2 tbsp. olive oil to moisten. Heat 2 tbsp. olive oil in a heavy oven proof skillet over high heat and sear the rack of lamb for 1 to 2 minutes on all sides. Set the rack of lamb aside for a couple of minutes, and then brush on the mustard. 1 You can brown a rack of lamb on the stove first. 2  Sear each side over medium-high heat for two to three minutes in 2 tbsp. of olive oil. 3  Add a splash of red or white wine or minced garlic and lemon juice to the pan for flavoring. 4  Then, roast the lamb at 400 degrees Fahrenheit.  Directions. 1  Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. 2  Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Directions. 1  Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. 2  Rub the racks with the mixture, cover, and set aside.
http://www.simplyrecipes.com/recipes/classic_rack_of_lamb/ http://allrecipes.com/recipe/45641/roasted-rack-of-lamb/ http://allrecipes.com.au/recipe/6948/lamb-racks-with-garlic-and-rosemary.aspx http://allrecipes.com.au/recipe/6948/lamb-racks-with-garlic-and-rosemary.aspx http://www.bbcgoodfood.com/recipes/1239/roast-rack-of-lamb-with-rosemary http://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-recipe.html http://thedailysouth.southernliving.com/2013/03/14/how-to-cook-the-perfect-rack-of-lamb/ http://www.ehow.com/how_2307456_cook-rack-lamb.html http://www.livestrong.com/article/462173-how-to-cook-a-rack-of-lamb-in-the-oven/ http://www.realsimple.com/food-recipes/browse-all-recipes/roast-rack-lamb
how long to cook lamb rack