Rack of Lamb is one of the most popular lamb cuts. Located at the neck portion of the lamb, a ‘single’ lamb rack typically consists of 8 ribs on one side. A ‘double’ lamb rack consists of 16 ribs, with eight ribs on both sides. When two racks of lamb are tied together with the ribs facing each other, a ‘Guard of honour’ appearance is created.
It is recommended to French-trim your rack of lamb. This is to remove the excess fats, skin and sinew in the rack, leaving a clean and neat appearance.
Rack of lamb is lean with little fats. This makes it extremely easy to cook. It is usually roasted which leaves a crispy skin and flavourful flesh. Alternatively, one can sear the rack on each side until golden brown before finishing in the oven.
