Lamb Rack
4-bone individual vac-packed cuts.
A 4-bone rack is approximately 1/2-lb.
(Price shown is "$ per pound")
STORY
Lamb racks have the potential to be "art on a plate" as they are a french-cut, and what you often see on fine-dining menus - but they are also everyday fare here, too. I have one kid in particular who loooooves any meat they can chew off a bone - and so racks are often a request. The cut of a rack is similar to that of the more common "lamb chop", only it is meatier as it could be decribed as stacked chops.
INGREDIENTS
Just one:
Lamb, raised on pastures and fed grain grown on our farm.
COOKING TIPS
Pick your spices (see note below), or just stick with a bit of garlic, salt & pepper. I like to sear the juices in a high-heat pan on the stovetop and then toss in a 375-F oven for 25-35 minutes to finish roasting.
* Spice blends that I love with lamb: Garam Masala, Moroccan, Greek or Italian... anything Mediterranean. Lots are available in your grocery aisle.