Sometimes cooking a roast, steak or chops can get dried out when cooking on a grill or broiler. After you initially sear the meat, cooking in a convection oven can achieve a fantastic result.
It keeps the moisture inside the meat and the smoke and smell from filling up in your kitchen.
I have a recipe for cooking a rack of lamb in my Cook Book, Convection Cooking for the Home Chef
The link below is a video of cooking a rack of lamb in a convection steam. If you are worried about getting the temperature just right, try a meat probe with an internal temperature of 132˚f for medium rare. Add 5˚ for each doneness higher but please don’t cook it well.
In this video I cooked in the Wolf Steam oven that is equipped with a meat probe for convenience of accuracy. After you remove from the oven allow the roast to rest for a few minutes before cutting.
Serve with a vinaigrette or demi glaze.
