A note from simply recipes which I found really useful & thought of including :-
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked.
Rack of lamb should be cooked rare, or at most medium rare.
The instructions are for a rack weighing 1.5- 2 lb.
If you have a smaller roast,reduce the cooking time from 8 minutes to 5 minutes on 400, and use the lower end of the cooking time.
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 estimate a roasting time based on just one rack, not the weight of the combined.
For the Indian Style Lamb Chops:- [Can be used for mutton/beef/pork]
Ingredients:-
Rack of lamb [Mine weighed between 1.5- 2 lb]
2 tbsp mustard/olive/canola oil [ for brushing]
chopped cilantro for garnish [optional]
For the Marinade:-
3 tbsp fresh grated ginger
4 cloves of garlic, grated
2 tbsp fresh lime juice
1/2 tsp garam masala
2 tsp coriander seeds,coarsely ground
1 tbsp red chilli pepper flakes [Adjust to taste]
1/2 tsp ground cinnamon
1/2 tsp nutmeg
Fresh ground black pepper to taste
Salt to taste
Method:-
Combine all the ingredients of the marinade in a shallow but big enough dish to hold the rack.
Rub the marinade thoroughly on all sides of the rack well, cover the dish with a cling film and let marinate in the refrigerator for at least 6 - 18 hours.
I let mine sit in the fridge overnight.The longer the rack sits, the better.
Take out the rack at least 1 hour prior to cooking.Using a sharp knife,make shallow incisions in the fat side of the rack about 1" apart.
Brush oil thoroughly on all sides.
Transfer the rack bone side down to the baking dish/cast iron skillet.
Broil for 5-6 minutes on each side.This will give the rack a charred look.
Preheat oven to 400 F next.Pour the marinade if any into the baking dish.
Roast the lamb rack for 8 minutes, then lower the heat to 350.Cook for 5-15 minutes or longer
(depending on the size of the lamb rack or how rare /medium-rare you want them to be)
I personally don't use a thermometer & go by approximation.
The way we like them, it takes about 14 minutes of cooking.
Remove from oven, cover with foil and let rest for 5-10 minutes.
Brush with the drippings in the baking pan or deglaze the baking pan with some stock to make a sauce & serve warm with saffron rice.
