My brother and I love to make this dish for last minute dinner parties. Well, in the case of my brother, every dinner is last minute because I always get an SOS call hours away from serving dinner, asking me tips on how to make a certain dish, or worse, what on earth he should prepare. Now, whenever I miss his call, he goes to make Rack of Lamb. It’s impressive to present, and everyone loves a good rack.
My friends often ask me what the key is to cooking meat perfectly. Of course there are industry standards of cooking meat according to their weight, but when you’re cooking meat on the bone, you can easily over cook the meat because bones don’t need cooking through! My top tip is to go get yourself a meat thermometer. Stick the thermometer into the centre of the meat to get a good reading, and leave the thermometer in with the meat as you roast it. This way you can easily keep an eye on the internal temperature of the meat. Last tip – don’t forget to rest the meat. The rarer the meat, the longer you should rest it. For small joints, I usually go for 10-15 minutes, and if you’re roasting a whole rack of beef, then go for the full 30 minutes. This gives the meat a chance to relax after being frazzled in the heat. I always read and hear that ‘resting meat allows the juices to go back into the meat’. I never fully understood this without going into the science of how moisture moves around meat when it cooks… Frankly, I go by a simple principle – ‘tense meat is never good meat’.
-Recipe Serves 6-
– THE INGREDIENTS –
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– THE RECIPE –
