I love lamb, it one of the most flavorful meats that you can get easily in most stores. In my local grocery store, all the lamb that they sell is frozen, and there is nothing wrong with that, but if you can find fresh lamb, that is where it’s at. I was lucky enough to find a deboned lamb leg at my local Costco, so I grabbed it up and planned an awesome cook around it for my Sunday while watching NFL football. Sometimes lamb is cooked low and slow and you take it up to high temperatures like 200 degrees and then pulled, but in my opinion the higher end cuts of lamb should be cooked to lower temperatures and then eaten medium or medium rare in the 140–145-degree range. Today we are going to teach you to make the best lamb leg ever in just 7 easy steps.
Rack of lamb is one of those decadent dishes that always catches my attention at a restaurant and occasionally lures me away from the steak selection of a menu. That is, until I learned to cook it at home. I believe the most difficult part of cooking rack of lamb is Frenching the bones. Luckily for you, most butchers and even Costco do this for you. French bones are when about 2 inches of meat and connective tissue is removed from the bones, essentially giving you little tomahawk chops of lamb.