A fine cut from the loin, trimmed and frenched for a clean finish. This rack of lamb is tender, full of flavour, and ideal when you want something a bit special without the fuss. Best served pink. Each rack serves two comfortably.
Sold on an average weight basis (750g ℮).
Cooking tips:
Bring to room temperature first. Rub with oil, salt, pepper and herbs. Sear in a hot pan, then roast at 200°C for 20 to 25 minutes for medium rare. Rest for 10 minutes before slicing into cutlets. Good with mint salsa or a red wine jus.
