The rack of lamb is a cut of lamb that consists of ribs still attached to the spine, usually including 8 ribs. It is often sold as a single rack (one side of the lamb) or a double rack (both sides of the lamb).
Rack of Lamb in Other Countries
In other countries, rack of lamb is known by different names:
- 🇫🇷 France: Carré d’agneau
- 🇺🇸 United States: Rack of lamb or sometimes French trimmed rack
- 🇬🇧 United Kingdom: Rack of lamb or French rack
Anatomy of Rack of Lamb
The rack of lamb is located between the shoulder and loin of the lamb, specifically from the 6th to the 13th ribs. It includes the rib bones and the meat surrounding them. The bones may be frenched (trimmed of fat and meat) to expose them for presentation. I don’t trim the bones of meat and fat.
This piece of lamb was priced at $AUD33/kg. It cost me $AUD38.41. It will give me five meals.
Cooking and Eating Characteristics
Rack of lamb is known for its tenderness, flavour, and texture. It is a popular choice due to its presentation and taste.
Preferred Cooking Techniques
To optimise the texture and flavour of rack of lamb, the following cooking techniques are recommended:
Roasting: Roasting in the oven with a coating of herbs and garlic.
Grilling: Grilling over high heat to create a crispy crust.
Pan-searing: Searing in a hot pan and then finishing in the oven.
Braising: Slow cooking in a liquid to tenderise the meat.
Nutrient Values of Rack of Lamb
Nutrient values of rack of lamb per 100 grams:
Macronutrients:
- Fat: 28 g
- Protein: 22 g
- Carbohydrates: 0 g
Some People Do Not Like Rack of Lamb. Some people may not like rack of lamb due to its strong flavour, which can be an acquired taste. Others may find the texture too rich or fatty for their preference.
Ingredients
- Rack of lamb ribs
- Salt
Equipment
- Oven
- Meat thermometer
Instructions
- Dry brine the lamb overnight in the refrigerator.
- Preheat the oven to 120 °C.
- Insert the meat thermometer.
- Put the lamb into the oven.
- Cook until the internal temperature reaches 59 °C.
- Rest the meat for 15 minutes.
- Cut between the rib bones and serve as lamb cutlets.
Photographs
Thoughts on the lamb
I didn’t use any cutlery to eat the lamb; I used my fingers. The fat was well rendered, the muscle bundles were juicy and tender, and the surface of the fat layer was crispy. The meat tore away from the rib bones easily.
The lamb was delicious.
Leftover meals
As an example of how I manage the leftover lamb.
This is an example of lunch.
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