Myths about cooking rack of lamb...

[lspencer534]

Recipes say to trim the thick layer of fat on the outside of the fat to 1/4 for quicker cooking. *Or don't. Fat adds wonderful flavor.

Home cooks want to marinate lamb. *Season only by rubbing the lamb with olive oil and salt and pepper. Let stand 10 minutes.

Recipes say to brown the lamb in a skillet before roasting. *Yes, but you want the skillet smoking hot. Put the lamb fat side down in a skillet and leave it alone for a minute. Then flip it over and let it brown, then flip it again. This should take 8-10 minutes. This crisps up the fat and gives a nice brown exterior while preventing the edges from overcooking in the oven.

Always bake at 300 degrees until a meat thermometer inserted into the thickest portion registers 140-145 degrees (medium-rare). *300 degrees keeps the meat from tightening up so that it comes out very tender. Putting the lamb on a wire rack allows the heat to circulate around the lamb.