A lamb rack is a cut of meat from the rib section of a lamb, located between the shoulder and loin. Each rack can consist of 6, 7, or 8 ribs, depending on how it has been cut. It’s known for its tenderness and flavour. In other countries, it’s also referred to as “carré d’agneau”. 

The Lamb rack is a tender cut with a delicate flavour. It’s typically roasted or grilled whole, allowing for even cooking and a succulent interior. The meat is often seared in a pan and finished in the oven, which gives control over cooking temperatures and a nice caramelisation on the surface of the meat. 

Nutrient Values A 100-gram serving of roasted lamb provides: 

• Calories: 258 
• Protein: 25.6 grams 
• Fat: 16.5 grams 
• Carbohydrates: 0 grams 
• Iron: 2.4 mg 
• Zinc: 4 mg 
• Vitamin B12: 2.16 µg 

Lamb is a rich source of protein, for muscle growth, maintenance, and performance. It’s also a source of iron, which helps prevent anaemia. Zinc and vitamin B12 are also present. 

Ingredients

• Lamb rack
• Salt

Equipment

• Oven
• Frypan
• Meat thermometer

Instructions

1. Unwrap the lamb and put it on a rack uncovered in the refrigerator overnight.
2. Heat an oven to 120 °C.
3. Heat a frypan and then sear the surfaces of the lamb.
4. Put a meat thermometer into the lamb.
5. Put the lamb in the oven.
6. Cook until the internal temperature reaches 57 °C.
7. Allow the lamb to rest.
8. Slice cutlets from the rack.

Photographs

Leftover lamb

The following day I heated the leftover lamb in the oven. I covered it in aluminium foil and put it into an oven set at 120 °C for 30 minutes.

The meat was succulent and tender and full of flavour.