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

much the same way I cook my butter-basted steak (see here): skip the oven completely and roast it in a moderately hot pan on the stovetop The same basic rules apply Dry the rack and season it liberally either at least 45 minutes before cooking or immediately before cooking Don’t bother letting it come to room temperature if cooking it immediately; it’ll cook about the same either way Use the heaviest pan you’ve got, for more even heat distribution and a better sear Manage your temperature so that the lamb is perfectly browned just when the center hits medium-rare Don’t crowd the pan—a couple of racks in a 12-inch skillet is about the most you can do at once Flip as often as you’d like—this leads to faster, more even cooking Don’t add butter until close to the end, or it’ll burn Make sure to brown the edges of the racks! Let the meat rest before carving and serving The only other issue with a rack of lamb is its somewhat awkward shape Because of the curvature of the bones, it’s basically impossible to get good contact with the skillet on the inside curve of the bones The solution is to simply not bother trying Rather than letting the inside curve of the bones cook via the heat of the pan, it’s better to cook them by basting them with hot fat 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 impossible to mess it up And you will enjoy the results  ...away from cooking it in the past But trust me, with this method and a good thermometer at your side, it’s nearly impossible to mess it up And you will enjoy the results