How to Roast Meat

The following tips for roasting rack of lamb are based on two 6-rib racks of lamb loin chops, 21/2 to 3 pounds.

1. Trim fat from racks of lamb with chef's knife on cutting board.
   

   Trim fat from racks of lamb.

2. Spread mustard evenly over meaty side of lamb with thin spatula. Pat a mixture of breadcrumbs and herbs evenly over mustard.
   

   Pat breadcrumb mixture over mustard.

3. Place lamb racks, crumb sides up, on rack in shallow roasting pan. Roast in oven about 30 minutes or until instant-read thermometer inserted into lamb, but not touching bone, registers 135°F for rare, or to desired doneness.
   
   
4. Place lamb on carving board. Slice between ribs into individual chops with large carving knife.

   Slice between ribs.

Find tips for roasting a bone-in ham on the next page.

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