Frenched Lamb Chops (1.5kgs+/1 rack/pack)

                  

FRENCHED LAMB CHOPS

• Weight: 1 rack per pack (1.3kgs - 1.6kgs) 
• Humanely raised to graze in open pastures
• No antibiotics or added hormones.
• All-natural
• 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.

ANZCO FOODS 

We’re a dynamic multinational company and one of New Zealand's largest exporters.  

With sales of $1.7 billion annually and customers in more than 80 countries, we’re working to enhance the wellbeing of communities by providing the very best beef and lamb products. Our beef and lamb is high in nutrients, rich in iron, zinc and omega 3 and provides a unique ‘power pack’ of nutrients important to optimal health as part of a balanced diet and active lifestyle.

ANZCO brings you nutrition and good health from New Zealand's finest beef and lamb.

With a fully integrated supply chain, ANZCO has four core business activities:

• 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;

COOKING TIP:

Using a digital instant-read meat thermometer, check the temperature of chops while on the grill. The chops are rare at 120°F, medium rare at 125°F, medium at 130°F, and well done at 145°F and higher. Lamb can take on a gamey flavor when cooked past medium.

IDEAL FOR:

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.

RECIPE:

Classic Rack of Lamb by Simply Recipes

Ingredients:

• 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
• Salt
• Pepper
• 2 tablespoons extra virgin olive oil

Directions:

1. 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.
2. 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.
3. 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.
4. 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.)
5. Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.
6. 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.
7. 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.
8. 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.
9. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.