AUS 5-star French Lamb Rack (8 Ribs)


Lamb is often regarded as heavy but a rack rarely is – it’s a tender cut with a delicate flavor that would suffocate in a rich sauce; infused butter, light Indian spices and accompaniments such as summer vegetables and ratatouille are ideal. French lamb rack means the rack is already "French-trimmed”, which exposes the bone at the end of the rib by removing excess fat, meat and tough tissues. 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 caramelization on the surface of the meat. 


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