Rack of lamb is a classic dish that's easy to prepare, yet deceptively complex. While most of the hard part is in the marinade and presentation, there’s one important element of cooking rack of lamb that shouldn’t be overlooked: getting its internal temperature just right.
Similar to other cuts of red meat such as roast beef or côte de boeuf, the perfect internal temperature for rack of lamb is 145°F, with a three-minute rest time, for medium-rare doneness. This temperature will result in a tender, juicy taste without risking the chance of over-cooking.
Knowing the internal temperature is especially important when preparing a rack of lamb because it’s a small cut with a short cooking time. A misjudged internal temperature can easily lead to either overcooking or undercooking the meat, so the best way to determine if you have the perfectly cooked rack of lamb is by using a reliable meat thermometer. With the thermometer, you can make sure that your rack of lamb never reaches above or below the recommended temperature for the desired result.
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