Rack
A rack of lamb is the name given to the whole rib section on either side of the backbone between the shoulder and the loin. A tender and flavoursome cut, it is also expensive and it is suitable for dry heat cooking such as roasting or grilling. This cut has a layer of fat which, although it can be trimmed down, is best left on when roasting as it melts and bastes the meat during cooking. It can be cut into little chops called cutlets.
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Homemade Mint Sauce+
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Lamb Chop w/ Rosemary, Olive Butter & Parsnip Mash+
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Lamb Guard of Honour with Lemon and Mint Crust+
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Lamb steaks with Wild Rocket Pesto+
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