"When cooking lamb, it's best to use the middle oven rack," says Wissam Baki, the executive chef at Amal Miami, a modern Lebanese restaurant. "This position ensures even heat distribution, allowing the lamb to cook thoroughly without burning or undercooking."
"Always make sure to preheat your oven before cooking," Wissam Baki recommends. For reference, a temperature around 450 degrees Fahrenheit should be just right. Baki also suggests searing the meat while the oven preheats to 'enhance flavor.' Searing will also caramelize the seasonings on the outside to obtain a flavorful and crunchy crust."
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