Rack of Lamb, Frenched (Australian)
When it comes to lamb, the rack is where it’s at. We like other cuts, to be sure. But there’s something supremely satisfying about eating lamb off the bone.
Also in its favor, the rack is a beautiful cut. Pan seared then oven roasted, a rack of lamb affords a quick, elegant dinner.
Being "frenched” and “cap off" means that the rib bones have been cleaned of fat and are exposed, but there is just enough fat left on the meat to make it ideal for roasting.
Serve it whole, and slice lamb chops off at the table for full dramatic effect. And rack on.
Our goal in all we do is to provide healthy and delicious meat that comes from a clean and sustainable environment. We are dedicated to finding ranchers and farmers that share our vision of a more humane and sustainable way of rearing livestock. That’s why we work only with those who respect nature and focus on the best animal welfare practices.
D’Artagnan sources lamb from Australia, where there is a strong tradition of pasturing these woolly ruminants. Our humanely-raised lamb comes from a clean and natural, free-range environment where the young animals graze on grasses like rye and clover in spacious pastures and semi-arid rangelands.
Most importantly, when lambs are raised this way there is no need for antibiotics to prevent disease, as is common in crowded feedlot conditions. Our lambs are never, ever administered antibiotics, hormones or any other unpleasant substances.
The Border Leicester-Merino, Dorset and White Suffolk cross-breed sheep are raised to maturity in 6 months, instead of the more typical 9-12 months. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild-tasting meat that is never gamey.
Spread this rack of lamb with roasted garlic or crust it with the herbs and spices of your choice. Rosemary is a natural choice, but the complex flavor of lamb can work with many spices. Sear it in a cast iron pan, roast in the oven or char on the grill. But keep in mind that lamb is best when enjoyed slightly rare.