French Trimmed Rack Of Lamb

Bring a little restaurant-style elegance to your table with our French-trimmed rack of lamb. With tender meat, a delicate lamb flavour and neatly exposed rib bones, this impressive cut makes a beautiful centrepiece for a special dinner or a Sunday roast with a difference.

Keep it classic with garlic and rosemary, or add a mustard and herb breadcrumb crust. Serve with buttery potatoes, seasonal greens and a rich gravy, then carve between the bones into individual cutlets.

Cooking instructions

1. Preheat your oven to 200°C / 180°C fan / Gas 6. Remove all packaging and pat the lamb dry.
2. Rub lightly with oil and season with salt and pepper. Add chopped rosemary and crushed garlic if you wish.
3. In a hot ovenproof frying pan, sear the lamb on all meat surfaces until browned, starting with the fat side. Avoid scorching the exposed bones.
4. Transfer to the oven, fat-side up, and roast for approximately 20–30 minutes. This is a guide only: the rack’s size and thickness will affect the cooking time.
   
5. Rest loosely covered with foil for 10–15 minutes, then carve between the bones and serve.

For a herb crust, brush the seared meat with a little Dijon mustard, press on breadcrumbs mixed with chopped parsley and rosemary, then roast as above. Follow any cooking instructions supplied with your rack in preference to this general guide.

Only Available For Collection From 21st December

Please Note Before Ordering In the event of supply difficulties, or with discontinued products, we reserve the right to offer alternative goods or packaging of equal quality and value. Although we try our best to meet sizing requirements weights may be under or over. please ask staff regarding allergens when ordering.