A frenched rack of lamb means the fat cap and meat between ... Lamb is traditionally cooked to medium-rare, which keeps the meat tender and juicy. A digital thermometer is key to cooking lamb ...

Preheat the oven to 350. Season the lamb with salt and chile powder. Heat 1 tablespoon of the oil in a large cast-iron pan over medium-high heat; add the rack of lamb to the pan, fat side down ...

Rather than risk ruining a nice rack of lamb on the stove, we recommend cooking it sous vide to guarantee that it comes out perfectly medium-rare. Don't have a sous vide circulator? You can get ...

Place the lamb fat side up on a flat rack in a roasting pan ... and programme it to go off when it reaches 53°C (127°F) for medium-rare, or set it at the doneness you like.