Rack of Lamb

An American lamb rack usually comes with either four or eight chops to a rack. Your lamb will likely already be “frenched”, which is when the meat from the ends of the bones is removed, leaving a clean white “handle” at the bottom. If it is not, you can ask your butcher to french the rack for you.

Rack in Tact:

  • Simply season your rack with olive oil, salt, pepper and fresh herbs, and then place the entire rack on the grill or in a roasting pan (meat side up) and follow recipe instructions.
  • If roasting, tent by propping rack up to allow the hot oven air to circulate around a larger portion of the meat, creating a crispy layer to all sides. If cooking two racks, lean them against each other to form a “tent.”
  • Once cooked, you can cut and serve either separate single chops or double chops. To learn more about rib(rack) chops, click here.

Crown Roast:

  • For the ultimate “wow,” ask your butcher to tie two racks of lamb together, pushing the ends outward in the shape of a circle to resemble a crown.
  • Take your formed crown roast and position upright in a roasting or bundt pan.
  • Season generously with salt, pepper, fresh garlic and rosemary.
  • It’s not as complicated as it may look and the end result will be luscious meat with wonderfully crispy edges.

Other Lamb Cuts