Help with Lamb Rack

We got a lamb rack and dont really know what to do with it lol. Whats the best way to cook it? We have never tried before and dont even know where to start.

Any help would be greatly appreciated :)

Have bumped the other thread about lamb racks for you. Enjoy it.

I roast them. Not for as long as a roast of course. or there's a nice crust recipe around for them... .

This is how I do it...courtesy of fisher... . fantastic! ! !
Nice... . .
... done with rosemary, garlic, breadcrumbs and mustard... You need to sear the racks in a frypan with some olive oil... then brush on dijon mustard to coat each rack. . In a bowl, mix 2 tbsp of olive oil with fine chopped rosemary and 2 maybe 3 fine chopped cloves of garlic... good grind of black pepper and three good pinches of salt... Now mix in 1/2 cup of breadcrumbs (store bought) and mix to sort of make a paste... and stick this to the racks all over. . Place a tinfoil hat on the ends to stop burning... "coat and cook" offers a nice flavour instead of breadcrumbs. . or you can make your own up by whizzing up breadcrumbs with some fresh parsley...

Cooking... .
... roast bone side down for about 15 or so mins at preheated 220c... DON'T overcook as it will continue to cook while resting... Use a thermometer if you have one. . anywhere from 65 -72 c is fine... depends how you like it. .

Serving... ...
... slice between ribs for portion sizes... then slice portions 5/6th way down and twist sideways and present on plate like fan... (By the way pink is fine... ) nice butter sauteed spuds with fresh mint. . and honeyed carrots with parsley... Remember DON'T over cook lamb racks. .

Just a copule of things...
... you can remove excess , but not all the fat and "all' of the silver skin before cooking... If serving for guests you can slice part way down each rack rib... and then cut into two's and threes. . Place on serving platter with bone ends up like a tee pee and the vegetables surrounding the ribs. .
fisher (359 ) 8:45 pm, 23 Mar