It’s hard to think of a rack of lamb as fast food but it can be cooked in under 30 minutes if you like it rare to medium. Serve it with warm flatbreads and a mint yogurt dressing (or pick up tzatziki in the local supermarket).
1 rack of lamb (with 8 lamb chops), trimmed and at room temperature
1. Preheat your oven to 200C/400F/Gas 6.
2. Weigh the meat. Place the rack of lamb in a lightly-oiled roasting tray (you don’t need to oil the meat). You’ll need to cook the rack of lamb for 20 minutes per 450g.
For an average-sized rack of lamb, for rare, cook it for 20-25 minutes; medium rare, cook it for 25-30 minutes; for medium, cook it for 30-35 minutes; for well-done cook it for about 35-40 minutes.
How to check if your rack of lamb is done
– RARE: Press the meat and if it is soft with a lot of ‘give’ when you press it and there are bubbles of blood appearing on the meat it is rare;
– MEDIUM-RARE: If it feels soft and there is no blood on the surface, it is medium-rare;
– MEDIUM: If it is soft to firm with just a little ‘give’ when you press it, it is medium.
– WELL-DONE: If it feels firm with little or no ‘give’, it is well-done.
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