Help cooking rack of lamb please

[Travelcrazy]

We usually eat out on Sundays because only us two but fed up of the meals being crap. I have splashed out on a French trimmed rack of lamb and not sure what I should do with it! We like crispy lamb not too rare, does anyone have a foolproof method to cook it please?
Thanks for any help

I have not done a rack of lamb but I cook lamb joints in the slow cooker. The fat melts and bastes the meat.

My advice is cook it for slightly longer than you think you need to. Given it has lots of bones in, it takes longer in my experience for the heat to penetrate (compared to say a piece of beef off the bone).

I would liberally salt and pepper it, score the fat a little as that helps the fat render, then get a frying pan really hot and put it fat side down in the pan to start to render the fat and get some colour on it. Once it looks a nice deep golden brown turn it over and sear the other side, then transfer it into a roasting dish and put it in the oven. Hard to say how long to cook it for as I don't know the weight etc but probably...20 minutes? Bit longer if you like it more well done. Take it out and let it rest for about the length of time you cooked it for before you carve it.

Exactly as @Snowpaw said. You need to sear it first, then oven cook. 20-25 mins should be about right

Sear it an a pan and into the oven. How many bones do you have that will determine cook time?

@longdistanceclaraclara it has 8 bones and wrighs 0.538 kg .
Thanks for all the replies

Probably want it in the oven for closer to half an hour if you like it more on the well done side. I'm excited for you - love rack of lamb! Enjoy

Ive made this rack of lamb recipe so many times - it’s a proper favourite in our house. It says to marinade it overnight but I have made it with a couple of hours marinade only. Often do it for a summery roastish dinner
thehappyfoodie.co.uk/recipes/ottolenghi-marinated-rack-of-lamb-with-coriander-and-honey/