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Rack of Lamb Temperature — 145°F / 63°C (Medium-rare)

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Internal Temperature: 145°F / 63°C

Doneness: Medium-rare

Overview

Rack of Lamb: cook to 145°F (63°C) for medium-rare. Sear, then oven 400°F 15-20 min. French-trimmed rack. Herb crust optional (Dijon + herbs + breadcrumbs).

Key Details

  • Internal Temperature: 145°F / 63°C
  • Doneness: Medium-rare
  • Cook Time: Sear, then oven 400°F 15-20 min
  • French-trimmed rack. Herb crust optional (Dijon + herbs + breadcrumbs).
  • Lamb is best served medium-rare to medium for most cuts

Why This Matters

  • Lamb has unique flavor that benefits from precise cooking
  • Overcooking lamb makes it tough and gamey
  • Different cuts require different approaches

How To

  1. 1Bring lamb to room temperature before cooking (30 min)
  2. 2Sear, then oven 400°F 15-20 min
  3. 3Cook to 145°F internal temperature
  4. 4Rest for at least 5 minutes before carving
  5. 5French-trimmed rack. Herb crust optional (Dijon + herbs + breadcrumbs).

Tags

cooking-tempslambrack-of-lambmedium-rare

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Frequently Asked Questions

145°F (63°C) for medium-rare. French-trimmed rack. Herb crust optional (Dijon + herbs + breadcrumbs).