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Rack Opinions. To roast a lamb rack with the traditional method, you place your seasoned racks in a ripping hot oven (around 450Â°F), and basically hope that the center reaches the perfect medium rare (around 125 to 130Â°F), just as the exterior hits that deep-golden-brown-but-not-yet-black sweet spot.ack Opinions. To roast a lamb rack with the traditional method, you place your seasoned racks in a ripping hot oven (around 450Â°F), and basically hope that the center reaches the perfect medium rare (around 125 to 130Â°F), just as the exterior hits that deep-golden-brown-but-not-yet-black sweet spot.
Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/4 to 2 pounds big. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time. Preheat oven to 450Â°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan.