How can I tell when rack of lamb is perfectly cooked?

Name: Rack of Lamb with Dijon & Panko Crust
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Two (8-rib) "frenched" lamb rib racks ((1½ to 2 lb/680 to 900 g) each, trimmed of fat and silver skin (see note)); Salt; Freshly ground black pepper; 2 tablespoons + 1 teaspoon olive oil; 2 tablespoons Dijon mustard; ½ cup panko; ¼ teaspoon dried thyme, ((or ¾ teaspoon finely chopped fresh thyme))

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Accepted Answer

I find that it’s hard to get an accurate read on a meat thermometer for rack of lamb, so I’d suggest using the timing guidelines given here instead of (or at least in addition to) an instant-read thermometer. The USDA recommends cooking lamb to a temperature of at least 145°F/63°C, but many people prefer it rarer. I think an internal temperature of 135°F/57°C (medium) is perfect, as the meat continues to rise several degrees while resting. If you'd prefer, cook a bit longer to meet USDA guidelines.

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