About Grass-fed Rack of Lamb
A rack of lamb is always sure to impress. Not only is it a great looking cut, but it is naturally tender and loaded with flavor. Perfect for entertaining, simple to make, visually impressive, and absolutely delicious.
A full rack of lamb has 6 or 8 ribs, but for a smaller serving, may also be cut into 3 or 4 ribs. When trimmed of exterior fat, the lamb rack is the most tender and lean meat, needing only a brief oven roast to achieve a tasty medium-rare result. Traditional rack of lamb has an exterior fat cover, whilst the modern version of the cut has the fat cover removed. A Frenched rack has trimmed rib bones which are clean of meat down close to the eye of the loin.
How to cook
Best cooking methods – grill, roast, reverse sear
Trim any excess fat from the lamb rack and carefully remove the silver skin with a sharp knife. Cutting off the silver skin (pearly white layer) makes the meat more tender to eat and prevents it from puckering up when cooking. Season generously with salt and pepper.
Heat a tablespoon of oil in a pan over very high heat. Sear the lamb rack for a couple of minutes until browned all over. Remove from the pan and set aside to cool. Because of the short roasting time the meat won’t brown in the oven, so it needs to be done first in a pan.
Roast the lamb rack at 450 °F for 13-15 minutes or until the lamb reaches an internal temperature of 125 °F for medium-rare. Remove from the oven and rest for 10 minutes before slicing into 2-bone pieces. Cooking and resting the whole rack before cutting results in a more succulent meat compared to cooking the cutlets individually.
If cooking on the grill, marinate your cutlets for 20-30 minutes prior. Preheat your grill to moderately hot and cook cutlets for 2-3 minutes each side, or until just pink in the center. Remove and allow cutlets to rest for at least 5 minutes before serving.
For a fresh and flavorful summer recipe, try this Herb Roasted Grass-fed Lamb with Tzatziki Sauce, or use your air fryer to achieve a beautifully caramelized Rack of Lamb. Alternatively, this recipe for Curry Udon Soup with Grass-fed Lamb Rib Chops brings elegance and spice to a comfort food classic.