- Use a thermometer to figure out doneness.
- Don’t expect the temp to rise to finish cooking off the meat.
- After removing from oven/grill…the temp only goes up by 5 degrees.
- Season or marinate for a few hours before cooking.
- If used, dry herbs will burn.
- If frenched, cover the bones with foil.
Lessons Learned from Cooking Rack of Lamb
