Introduction

Cooking a rack of lamb can be intimidating, but it’s not hard! You just need to know how long to cook it and what temperature is best. In this post, we’ll discuss the different types of racks (boneless or bone-in), how long they take to cook, and how you can gauge whether or not your lamb is done.

Cooking times vary depending on the type of rack of lamb you purchase.

You may be wondering how long to cook a rack of lamb. The answer depends on the type of rack and its thickness, as well as your personal preference for doneness.

If you purchase a whole lamb and have it butchered by your butcher, then the cooking time will depend on how thick the individual chops are. If you buy pre-cut racks from the supermarket or specialty shop, there’s no need to worry about this because they’ll already be cut into chops for you (and labeled accordingly).

The basic rule is: Cook until medium rare with no more than an inch between each bone–any more than that and they’ll be tough; any less than that and they’ll be dry! This means checking in at around 10 minutes before your recommended cooking time is up so that if necessary you can continue cooking until done properly without sacrificing flavor or moisture content.

2 to 4 pounds of rack of lamb will take 1 to 2 hours to cook in a 350-degree oven.

If you’re using a conventional oven, preheat it to 350 degrees Fahrenheit. If you are using a convection oven, reduce the temperature by 25 degrees; if you are using a fan-forced oven, reduce it by 20 degrees.

After 10 minutes of cooking time and every 5 minutes thereafter, check for doneness by inserting an instant-read thermometer into the thickest part of your lamb rack (the end where there are no bones). The internal temperature should be 145 degrees F for medium rare or 155 degrees F for medium well done.

For a larger 6-pound rack, cook for 1 3/4 to 2 1/2 hours at 350 degrees.

If you’re cooking a larger 6-pound rack, you’ll want to increase your cooking time by about 1 1/2 hours. The same rules apply: keep the oven at 350 degrees and check for doneness every 30 minutes.

If you want to cut down on the time it takes to cook your lamb, try using the convection setting on your oven rather than regular bake mode; this will help speed up the process by circulating hot air around all sides of the meat at once. If you’re unsure how long your rack needs to be in there or how done it should be before eating, use an instant-read thermometer inserted into various parts of its body (it’s always best practice not just one spot).

The key is to test for doneness about 10 minutes before the recommended cooking time is up.

The key is to test for doneness about 10 minutes before the recommended cooking time is up. The exact time will depend on how you like your lamb cooked, but 145 degrees F (63 C) is what you’re looking for. If you want it rarer than that, keep cooking; if not, it’s done!

To check on your rack of lamb’s doneness, insert an instant-read thermometer into the center of one of the ribs–it should read 145 degrees F (63 C). If it doesn’t seem quite right yet and you have a little more time left in your cook time, take another reading from another part of the rack; if they’re all within 5 degrees or so then go ahead and remove them from heat! You can also use touch as another indicator: when meat has reached its proper temperature it will feel firm when pressed with two fingers rather than soft or mushy.[2]

You can test for doneness by sticking a meat thermometer into the meat, or just cut off a slice from somewhere in the middle and see how it looks and feels.

You can test for doneness by sticking a meat thermometer into the meat, or just cut off a slice from somewhere in the middle and see how it looks and feels. If you want to use your own eyes and fingers, here’s what to look for:

• If you’re cooking lamb chops or steaks on an open grill, they’ll be done when they reach 145 degrees F (medium rare).
• For roasts cooked in an oven or under another heat source, they’ll be done when they reach 135 degrees F (medium).
• And well-done roasts will reach 160 degrees F before you pull them out of the oven–and even then there’s still some room for error depending on how thickly cut your piece was!

Conclusion

With a little practice, you’ll be able to cook this delicious dish with ease. Good luck and happy cooking!