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Frenched rack of lamb

How do you like it done? I cook hot and fast to a medium rare, and it doesn't take long. I would put a probe thermometer in from one end to the center of the rack, and cook to your desired doneness temperature. For me, that would be 125-135 degrees IT.

BTW, wrap the exposed bones with foil so they don't burn.

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CD
 
I have done these before, my favorite actually. I usually probe mine to like 170 ,then I cut individually and sear both sides. I would say about 2 hrs cook time. I also spritz with apple occasionally.
 
Mrdeville said:
I have done these before, my favorite actually. I usually probe mine to like 170 ,then I cut individually and sear both sides. I would say about 2 hrs cook time. I also spritz with apple occasionally.
Click to expand...

holy overcooked lamb, batman :doh:

CD and buccaneer are right on the money...cook nice and hot, don't go past ~130° or so.
 
Lol ya thats overdone. On my lamb chops i actually like more bark. So the next time i do these i will cut them then cook/sear.
 
What I do is start @ 425 for 10 min. This will put a nice color on the exposed bone.
Pull the meat and lower the heat to 350 while covering the bones with foil.
Use a temp probe and its done at 130 IT. It won't take long.
Works for me.
 
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