Show
Cook the perfect rack of lamb in a roasting bag. Image Credit: bhofack2/iStock/GettyImages The secret to delicate-tasting lamb lies in the cooking time, temperature and marinade. Cooking in an oven-roasting bag helps ensure the lamb stays moist, and it enhances your lamb roast's full favor. This self-basting process eliminates the need for additional fat or oil, resulting in lower-calorie cooking. Oven bags also lessen mess and clean-up because you just have to place vegetables and flavorings inside the bag. Plus, they help cut cooking time, making them an energy-efficient preparation method.
1. Preheat the OvenPre-heat the oven to the recommended temperature indicated on the roasting-bag manufacturer's package instructions. Typically, this is around 325 degrees Fahrenheit. 2. Prep the VeggiesWash and cut your vegetables (you can use potatoes and onions) into quarters. Set them aside. 3. Prep the LambPlace the lamb on a clean cutting area. Rub the lamb's surface with a mixture made from spices of your choice. Try chopped fresh mint, rosemary and thyme leaves, minced garlic cloves, olive oil and a sprinkling of pepper and sea salt. TipRubbing the lamb with olive oil before roasting helps prevent leaner lamb cuts from drying out during the cooking process. 4. Bake the Lamb in the Oven BagPut the seasoned lamb into a large oven bag. Set it in a large roasting pan and add the cut vegetables. Seal the bag, place the roasting pan in the oven and follow the suggested cooking time recommended on the bag manufacturer's package directions. 5. Let the Lamb RestTake the lamb from the oven at the end of the allotted cooking time. When done, the lamb's internal temperature should be 160 degrees F — and you can check this using a food thermometer. Carefully cut open the oven bag, using scissors, to avoid a burn from released steam. Remove the lamb from the bag, place it on a serving platter and allow it to sit for 15 minutes, covering it with foil to keep it warm. 6. Place the Veggies Back Into the OvenTurn the oven off and place the roasting pan back in the oven for the 15-minute waiting period. This keeps the vegetables warm and allows them to crisp around the edges. 7. ServeRemove the vegetables from the oven and place them, along with some attractive garnish such as fresh mint, around the lamb on the serving platter. You can pour the hot lamb roasting juices from the oven bag into a separate serving bowl to serve as a stock for drizzling over the meat and vegetables. Effortlessly impressive to serve on special occasions, yet simple to prepare for everyday meal, you’ll never go wrong with this roasted rack of lamb infused with rosemary and garlic. When you’re planning a menu for a special occasion, say New Year’s Eve, do you go with something elaborate, like lasagna? Or something quick and simple – and preferably make ahead – but still festive enough for celebration? It’s no brainer for me. I always go with something quick and easy, but still special enough for holiday table. That’s probably why, roasted rack of lamb has been our traditional New Year’s Eve dinner for the last 4 years. I mean it’s as simple as 1-2-3. Defrost. Marinade. Roast. And you get all the time to work on your fabulous dessert table, which is way more important, right? The distinctive lamb taste (you know, the kind of game-y flavors) doesn’t require heavy seasoning. In fact, the simpler, the better. You don’t want to mask that amazing unique flavor of lamb with too much spices. Out of many variations I’ve tried, I keep coming back to fresh rosemary and garlic with a touch of nutmeg and cayenne pepper. The flavors compliment each other well and add a nice kick to juicy tender lamb. Good news: you practically can’t mess up this recipe. Well, unless you overcook it. Don’t overcook it! Medium rare is usually best for rack of lamb. I promise, you won’t be disappointed with this meal on a special occasion. Give it a try! Thanks for reading. Prep: 5 minutes Cook: 25 minutes Total : 1 hour 30 minutes
Note: I test all my recipes with both measurements for the most precise and accurate result!
Calories: 687kcal (34%)Carbohydrates: 2g (1%)Protein: 24g (48%)Fat: 64g (98%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 126mg (42%)Sodium: 675mg (29%)Potassium: 341mg (10%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 109IU (2%)Vitamin C: 1mg (1%)Calcium: 35mg (4%)Iron: 2mg (11%) * Disclaimer: All nutrition information are estimates only. Read full disclosure here. Course:Main Course Cuisine:American Diet:Gluten Free This recipe was originally published on January 28th, 2014. How do you use an oven roasting bag?Simply insert it through the bag. Place in a PREHEATED oven and cook as directed, making sure the pan and oven bag are away from oven walls and racks. DO NOT ALLOW TEMPERATURE TO EXCEED 400° F. For extra browning or crispness slit top of bag down the middle for last 20-30 minutes of roasting.
What temperature should rack of lamb be cooked to?A meat thermometer takes all the guesswork out of cooking the rack of lamb. Insert the meat thermometer into the thickest part of the meat to test the doneness. It should read 125°F for rare or 135°F for medium rare.
How long do you cook a lamb shank in a bag?Instructions: 200°C/Fan 180°C/Gas 6 40 mins Remove meat from pouch, place onto an ovenable dish and cover with foil.
What temperature should I cook lamb in the oven?For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting — the meat will take about 25 minutes per pound to reach medium rare.
|