The food lab better home cooking through science ( PDFDrive ) 797

much the same way I cook my butter-basted steak (see
here):skiptheovencompletelyandroastitinamoderately
hotpanonthestovetop.Thesamebasicrulesapply.
1. Dry the rack and season it liberally either at least 45
minutes before cooking or immediately before
cooking.
2. Don’t bother letting it come to room temperature if
cookingitimmediately;it’llcookaboutthesameeither
way.
3. Use the heaviest pan you’ve got, for more even heat
distributionandabettersear.
4.Manageyourtemperaturesothatthelambisperfectly
brownedjustwhenthecenterhitsmedium-rare.
5. Don’t crowd the pan—a couple of racks in a 12-inch
skilletisaboutthemostyoucandoatonce.
6. Flip as often as you’d like—this leads to faster, more
evencooking.
7.Don’taddbutteruntilclosetotheend,orit’llburn.
8.Makesuretobrowntheedgesoftheracks!
9.Letthemeatrestbeforecarvingandserving.
Theonlyotherissuewitharackoflambisitssomewhat
awkwardshape.Becauseofthecurvatureofthebones,it’s
basically impossible to get good contact with the skillet on
theinsidecurveofthebones.Thesolutionistosimplynot
bother trying. Rather than letting the inside curve of the
bonescookviatheheatofthepan,it’sbettertocookthem
bybastingthemwithhotfat.
Rack of lamb is expensive, which may have turned you


away from cooking it in the past. But trust me, with this

method and a good thermometer at your side, it’s nearly
impossibletomessitup.Andyouwillenjoytheresults.