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When it comes to lamb, the rack is where it's at. Our grass-fed lamb is raised humanely in a natural and free-range environment that offers optimal growing conditions, and nutritious grasses like rye and clover. A stress-free lifestyle produces lamb that is distinctively clean tasting, mild, tender, and not at all gamey. This elegant cut is easy to pan-sear and then finish in the oven for a satisfying meal. 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 protect it during roasting and add great flavor. Serve it whole, and slice lamb chops off at the table for full dramatic effect. And rack on.
Cooking Methods: Pan-Roast, Roast, Sous Vide, Grill
Cooking Tips: Allow a minimum of 2 chops per person for the main course. Rack of lamb pairs well with a variety of seasonings, from fresh herbs like rosemary and thyme to Dijon mustard, spicy harissa, or simply olive oil and coarse salt and pepper. Gently score the fat cap before cooking. The rack can also be sliced into individual or double chops before cooking if desired. Rack of lamb and lamb chops are best when enjoyed medium-rare, or 145 degrees F on an instant-read thermometer. Always allow the finished lamb to rest before slicing or serving.
When it comes to lamb, the rack is where it's at. Our grass-fed lamb is raised humanely in a natural and free-range environment that offers optimal growing conditions, and nutritious grasses like rye and clover. A stress-free lifestyle produces lamb that is distinctively clean tasting, mild, tender, and not at all gamey. This elegant cut is easy to pan-sear and then finish in the oven for a satisfying meal. 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 protect it during roasting and add great flavor. Serve it whole, and slice lamb chops off at the table for full dramatic effect. And rack on.
Cooking Methods: Pan-Roast, Roast, Sous Vide, Grill
Cooking Tips: Allow a minimum of 2 chops per person for the main course. Rack of lamb pairs well with a variety of seasonings, from fresh herbs like rosemary and thyme to Dijon mustard, spicy harissa, or simply olive oil and coarse salt and pepper. Gently score the fat cap before cooking. The rack can also be sliced into individual or double chops before cooking if desired. Rack of lamb and lamb chops are best when enjoyed medium-rare, or 145 degrees F on an instant-read thermometer. Always allow the finished lamb to rest before slicing or serving.