Seared New Zealand Rack of Lamb
These came pre-seasoned and vacuum sealed. They were already French trimmed but I cleaned them up a bit more before cooking. I usually just sear these and pop them in our Flavourwave for a few minutes, but the machine is busted. So I ended up pan frying the rack in my cast iron skillet. I’ve never seared a rack of lamb for the whole duration of the cooking period and I didn’t read a recipe before attempting this, so I went in blind. 
1. I had the heat on medium to medium low because I was also caramelizing onions in the same pan.
2. I seared it fat side down, then all the other sides, including the ends.
3. For the next 20 minutes, I stood around and made sure all the sides were seared equally.
4. The cooking time wasn’t my main concern. My method of telling the meat’s ‘doneness’ was by pushing on it with my tongs. A more precise method would be using a meat thermometre.
Rare [115 - 120F] - Not much resistance, pretty squishy.
Medium Rare [125 - 130F] - A bit of resistance and bounce.
Well Done [140 - 145F] - Don’t even bother. Joking! Well-done would be firm.

Seared New Zealand Rack of Lamb

These came pre-seasoned and vacuum sealed. They were already French trimmed but I cleaned them up a bit more before cooking. I usually just sear these and pop them in our Flavourwave for a few minutes, but the machine is busted. So I ended up pan frying the rack in my cast iron skillet. I’ve never seared a rack of lamb for the whole duration of the cooking period and I didn’t read a recipe before attempting this, so I went in blind. 

1. I had the heat on medium to medium low because I was also caramelizing onions in the same pan.

2. I seared it fat side down, then all the other sides, including the ends.

3. For the next 20 minutes, I stood around and made sure all the sides were seared equally.

4. The cooking time wasn’t my main concern. My method of telling the meat’s ‘doneness’ was by pushing on it with my tongs. A more precise method would be using a meat thermometre.

Rare [115 - 120F] - Not much resistance, pretty squishy.

Medium Rare [125 - 130F] - A bit of resistance and bounce.

Well Done [140 - 145F] - Don’t even bother. Joking! Well-done would be firm.