Herb-Crusted Rack of Lamb with Pearl Barley
Elevate your traditional roast lamb recipe with this elegant and flavour filled herb-crusted rack of lamb. Loaded with garlic, rosemary, parsley and parmesan, this centrepiece is sure to be a crowd pleaser. Serve with parmesan-topped pearl barley and savoy cabbage for a twist on your usual roast accompaniments.
It’s really important to avoid the bones when checking the temperature of your rack of lamb. If you accidentally probe the bones instead of the meat, you may get an inaccurate reading and over or undercook your lamb as a result.
Using your Thermapen, insert the thermometer probe into the centre of the rack, between the bones, and search for the coolest point. Do this by probing all the way through and then slowly retracting the probe. You’ll see the numbers start to decrease as the probe reaches the centre, then increase again as you move past it. Use the lowest temperature as your guide for the lamb’s doneness. You can also spot check the lamb throughout, just to ensure it’s cooked to your liking all over.
We cooked our lamb to 56 °C for medium rare. Use the following guide to cook your lamb to your preference.
Medium-rare: 56 °C
Well done: 71°C