rack of lamb techniques

ok so...im not sure what my favorite rack of lamb technique is and i wanted to hear opinions on it

not seasoning etc just time and temp:

one way is like 350/375 for however many pounds it is... no pre sear just set it and forget it

another way is to pre sear the side in a hot pan first then throw it in

a third was is a higher temp oven like 425 but the rack center tends to be more rare if you use too hot of an oven

i feel like there is some "theory of oven" here that i failed to understand.

i think my goal is an evenly cooked med-rare piece of meat with as little "grey" as possible and some maillard/browning so it looks appetizing and tastes good.

thanks in advance

submitted by /u/LavenderBlueProf
[link] [comments]

from AskCulinary https://ift.tt/RJlxT5X
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods