Raymon Kim's Lamb French Rack

Recipe 🍳

Cooking tips 💡

• If you don’t remove the silver skin before cooking, the meat will warp significantly during roasting—always trim or deeply score it beforehand.
• Since the marinade contains honey, avoid high heat when searing—it burns quickly; lower the flame slightly for better control.
• Ovens vary widely in performance—use a meat thermometer if available, and remove the lamb when the internal temperature reaches around 52–55 degrees Celsius for a perfectly tender medium steak.