About this cut:
There are few things more impressive than a Frenched Rack of Lamb. When you need to go the extra mile, this beautifully-butchered hand-cut rack of tender lamb is for you. We've left the fat cap on, which will baste the meat as it roasts and give you an even more flavorful meal. Cut into four double chops for a main course, or eight single chops for smaller portions/appetizers. If you need to purchase multiple racks to be cooked at the same time, try to get the same or similar sizes, so that your portions are roughly equivalent.
Basic Cooking Technique
Sear and roast. Tent with foil and let rest 10 minutes before serving.
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