A quick and easy marinade for Roast Lamb Racks with Lemon and Garlic which takes just a few minutes, perfect for busy weeknights and entertaining. The lamb is first cooked on the stove and finished off in the oven for perfectly cooked and tender meat.
If you are testing with a digital meat thermometer, the reading should be as follows:
Rare 115°F (46°C)
Medium-Rare 120°F (48°C)
Medium 130°F (54°C)
Medium-Well 140°F (60°C)
Well-done 150°F (65°C)
To add additional spices to this basic marinade, some suggestions are as follows: * 1 teaspoon dried mint * 1/2 to 1 teaspoon dried chilli flakes * for a Moroccan-inspired marinade: 1/2 teaspoon each ground cumin, ground coriander, and ground cardamom
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
View the recipe online: https://eatlittlebird.com/roast-rack-of-lamb-with-lemon-garlic/