FRENCHED LAMB CHOPS
- Weight: 1 rack per pack (1.3kgs - 1.6kgs)
- Humanely raised to graze in open pastures
- No antibiotics or added hormones.
- Minimally processed
- No artificial ingredients
- Product ships frozen and will arrive frozen or partially thawed
These New Zealand Lamb Frenched Racks are the ultimate crowd-pleaser with tender, flavorful meat that can be cooked as a whole roast or cut into individual rib chops. It is also 100% Grass-fed and GMO-Free for naturally flavorful and delicious lamb. Not only is it a great looking cut, but it is also so tender and loaded with flavor: Perfect for entertaining, simple to make, visually impressive, and absolutely delicious.
- Procurement of the best beef and lamb from New Zealand’s lush green pastures;
- Processing of premium New Zealand beef and lamb in state-of-the-art, accredited facilities;
- Designing and creation of food and healthcare products and solutions;
Grilled / Pan-fried / Roasted
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Classic Rack of Lamb by Simply Recipes
- 1 or more Frenched lamb rib racks with 7 to 8 ribs each
For each rib rack:
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Marinate lamb in rub: Rub rib rack(s) all over with a mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.
- Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
- Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.
- Bring lamb to room temp: Remove lamb rack from the refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
- Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.
- Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.
- Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so that they don't burn. Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
- Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium-rare. Remove from oven, cover with foil and let rest for 15 minutes.
- Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.