Rack of Lamb
Sear all sides, then roast 400°F, 10-15 min to 125°F.
Sear is critical — without it, rack of lamb is pale and sad. Oven then finishes the multi-bone rack evenly. Pull 5°F early for carryover.
Step-by-Step
1. French the bones (or buy pre-frenched).
2. Pat dry. Season with salt, pepper, garlic, herbs.
3. Heat oven-safe pan over high + oil.
4. Sear fat-side down first, 3-4 min until deeply browned.
5. Sear all other sides briefly (1 min each).
6. Place fat-side up. Transfer to 400°F oven.
7. Roast 10-15 min.
8. Pull at 125°F (rests to 130°F).
9. Rest 10 min. Cut between bones to serve.
Size & Portion Guide
Half rack (4 ribs): 8-12 min in oven.
Full rack (8 ribs): 12-18 min.
The thicker the rack, the longer it takes.
Always go by internal temp, not time.
Thin/small racks from lamb shoulder: different cut — braise instead.
Roast without sear (less flavorful).
Don't Have Cast Iron?
Any oven-safe heavy pan. Carbon steel or stainless tri-ply. Sear in whatever you have, then transfer meat to a sheet pan for oven.
Pro Tip
French the bones for presentation. 10-15 min in oven after sear, not 20.