This elegant Frenched and denuded rack of lamb comes from Australia, where lambs are raised in a free-range environment, free of antibiotics and growth hormones. It is clean-tasting, mild and delectable—but never gamey.
Our Australian lamb is the product of a clean and natural, free-range environment. Our humanely-raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. 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.
The French term "Denuded" means that all surface fat is removed. The bones are completely cleaned and ready for the searing pan, oven or grill. This elegant cut makes a striking presentation when served as a full rack. But it’s also perfect for quick grilling and eating out of hand at an outdoor barbeque. Some chefs serve these as lamb “lollipops” with a mint or chutney dipping sauce. Drink a robust red wine such as Australian Shiraz with this lamb.
"Most recipes for rack of lamb call for searing. In the new book, Perfect One Dish Dinners, Pam Anderson calls for braising whole lamb rack for super juicy, medium rare meat."
"Tart goat cheese and roasted garlic make a crispy-creamy crust for a whole lamb rack."
"Bill Peet's simple preparation turns out tender, juicy and flavorful lamb chops in a short amount of time. Perfect for weeknight dinner. "