Rack of Lamb at 220°C (425°F)

Rack of Lamb at 220°C (425°F) — Overview

Hotter for a crustier exterior. Great for herb-crusted racks where you want the crust to set.

Cooking Times at 220°C (425°F)

Why Cook Rack of Lamb at 220°C?

Hotter for a crustier exterior. Great for herb-crusted racks where you want the crust to set.

Pro tip: Rack of lamb goes from medium-rare to overdone in just a few minutes at this temp. Pull at 52°C and let carryover do the rest.

Step-by-Step: Rack of Lamb at 220°C

1. Preheat: Get your BBQ to a stable 220°C (425°F). Use a grill thermometer at grate level for accuracy.
2. Prep: Bring the rack of lamb to room temperature (15-20 minutes). Pat dry and season generously.
3. Set up: Configure your BBQ for direct then indirect heat. Place coals on one side only, or turn off one burner on a gas BBQ.
4. Cook: Place the rack of lamb on the grate and cook for 15-20 minutes. Flip halfway through.
5. Check: Use a digital meat thermometer. Target: 54-57°C (130-135°F) for medium-rare.
6. Rest: Remove from heat and rest before cutting or serving.

Common Mistakes at 220°C

• Not preheating properly — a cold grill at 220°C means uneven cooking and longer times.
• Skipping the thermometer — time is a guide, internal temperature is the law.
• Opening the lid too often — every peek drops the temperature by 10-15°C and extends cooking time.
• Not resting — cutting immediately loses up to 30% of the juices. Rest for at least 5 minutes.

Frequently Asked Questions

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