Rack of Lamb 7 Bone – French Trimmed – Quality

Rack of Lamb 7 Bone – Succulent full of flavour – Outstanding

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Rack of Lamb 7 Bone – N&C Produce

Rack of Lamb is cut from the Rib primal, which encompasses a series of six ribs located between the shoulder and the loin.

Where is the Rack of Lamb actually cut from

The rack is the unsplit primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts.

A lamb crown roast is made by sewing two rib roasts together to form a circle or crown.

What is French Trimmed Rack of Lamb

Having meat \’Frenched\’ means to remove all the excess meat, fat and cartilage from the bones of your rack. Stripping the meat away is done for aesthetic purposes – it doesn\’t actually change the flavour or texture of the cooked result – and simply makes the bones look a bit neater on the plate. Rack of Lamb 7 Bone

Is it necessary to French Trim a Rack of Lamb

However, we\’ll be honest: is a frenched cut necessary. 

No, it\’s not. In fact, some people prefer their rack of lamb un-frenched because they want the extra layer of fat and thin layer of meat that is usually removed from that bone.

How to Cook a Rack of Lamb

Also known as the best end of neck, rack of lamb is the most expensive cut of lamb, and certainly one of the most regularly cooked.

Rack of lamb is a perfect choice if you\’re planning to impress people at an Evening Function

If you\’re planning to cook one of our Rack of Lamb Recipe it pays to know what you\’re looking for when you drop in to see your local butcher.

Your butcher will generally offer to prepare your rack of lamb for you, but if not, ask for your lamb to be French trimmed. Rack of Lamb 7 Bone

This means the meat and sinew around the bones is removed and the bones are scraped clean – it\’s a bit of a laborious process but important, as any stray bits of meat on the bone will burn when you cook the lamb, leaving you with black marks on your clean white bones.

A rack of lamb generally serves two to three people, so plan accordingly.

Lamb is often regarded as heavy but a rack rarely is it’s a tender cut with a delicate flavour that would suffocate in a rich sauce; infused butter, light Indian spices and accompaniments such as summer vegetables and ratatouille are ideal.

Lamb rack is best seared in a pan and finished in the oven this gives you lots of control over your cooking temperatures but still gives you a nice caramelisation on the surface of the meat.

Be sure to remove the meat from the fridge before cooking so it can come to room temperature.

This simple method for cooking a rack of lamb should ensure a beautifully caramelised crust and juicy pink meat within.

Always season lamb with plenty of salt and pepper to bring out its wonderful flavour. Rack of Lamb 7 Bone

Ingredients

Rack of Lamb French Trimmed

Method

1 Heat the oven to 190˚C/gas mark 5

2 Place a large frying pan over a high heat

3 Season the rack and place it in the pan fat-side down. Cook until golden brown

4 Quickly sear on the other side for 1 minute

Roast Rack of Lamb with Shallot Sauce

Few meals are as comforting as a hearty roast, and this rack of lamb for two is the ultimate Sunday lunch indulgence.

Mellow lamb meets sweet shallots with a sauce that\’s as easy as it is delicious, made with sharp balsamic vinegar, rosemary and mustard.

For the perfect roast that\’s ready in under an hour, pair with mash and greens.

Ingredients

• 250-350g rack of lamb, at 34 degrees C
• 1 tsp olive oil
• 1 shallot, halved and finely sliced
• 1 garlic clove, finely chopped
• 1 tbsp balsamic vinegar
• 1 tbsp rosemary leaves, finely chopped (about 2 sprigs)
• 1 tbsp thyme leaves, finely chopped
• 250ml chicken, beef or lamb stock
• 10g butter
• ½ tsp Dijon mustard

Method

• Preheat the oven to gas 6, 200°C, fan 180°C. Pat the lamb dry with kitchen paper; season well with salt.
• Heat the oil in a heavy-based frying pan over a medium heat, then add the lamb, flesh-side down.
• Leave to cook for 2-3 mins until well caramelised. Turn; sear the other side for 2 mins.
• Sear the ends for a few secs, then transfer to a grill rack set over a baking dish or tray (to catch the excess fat).
• Roast the lamb for 15 mins (for medium), then transfer to a chopping board.
• Season with black pepper, wrap in foil and set aside to rest for 10 mins.
• Meanwhile, discard most of the fat in the frying pan, leaving about 1 tsp.
• Reheat over a medium heat.
• Add the shallot and a splash of water, scraping the bottom of the pan to release the lamb residue.
• Cook, stirring frequently, for 5 mins until softened and lightly browned.
• Add the garlic and cook for a further 2 mins, adding a splash more water if the mixture starts to catch.
• Add the vinegar and cook until completely evaporated.
• Stir through the herbs, then add the stock and bring to the boil.
• Simmer for 10 mins to reduce, or until the sauce can coat a spoon.
• Stir in the butter and mustard.
• Cook for a further 1 min; season to taste.
• Keep the sauce warm over a very low heat if necessary.
• Carve the lamb into chops and serve with the sauce spooned over.

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