The prepackaged rack of lamb typically has eight bones and weights about 1¼ to 1⅓ pounds — which is plenty to serve two people. Prices vary, but expect to pay more than $15 per pound and ...

The same conventions for steak doneness can apply to cooking lamb to the appropriate internal temperature. Although the U.S. Department of Agriculture recommends cooking lamb to a minimum of 145 ...

Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital. Our test kitchen is always developing new recipes and working on different techniques ...

Carefully remove from the oven, transfer the lamb to platter, tent with foil and let rest 10 minutes. While the lamb rests, it will continue to cook and the internal temperature will rise.

Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer.

Grill temperature should be 400 to 425 degrees. To grill lamb: Place lamb rack over direct heat. Cook, uncovered, turning rack so meat is seared on all sides. Move rack to indirect-heat part of grill.

While the lamb rests, carefully remove the convEGGtor to set the EGG for direct cooking. Open the vents to increase the EGG temperature to 550°F/288°C.

Marinade in the refrigerator for 6-8 hours or overnight. Remove racks from the refrigerator 1-2 hours before cooking. It's important the lamb is at room temperature before you start roasting it.

Remove lamb rack from fridge about 30 minutes before prepping. Combine sumac, salt, and pepper, and rub into lamb. Preheat a heavy-bottomed pan, preferably cast-iron, over medium-high heat.

A rack of lamb is the ideal dish for a holiday get together, but you don't want to over- or undercook it. An expert gives us some tips on preparation.