Simple roasted rack of lamb from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

  • lamb rack

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red wine pan sauce with rosemary; Orange pan sauce with Middle Eastern spices

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on June 22, 2021

    The timing/ temperature directions were spot on. I pan seared a 1.2 lb lamb rack, cut in half for two people, in a cast iron skillet, roasted for 12 minutes, then tented for 10 minutes with excellent results. First rubbed oil and cumin seeds on the lamb ( idea from different cookbook). Cumin imparts wonderful flavor. Will repeat. This would make an easy, delicious company meal. Served with Boiled baby potatoes In rosemary butter and a garden salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.