3-Bone Rack of Lamb
Cut from the lamb saddle, the glamorous 3-bone rack of lamb is succulent and flavourful, best served medium-rare. We prefer not to French-trim it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting.
Inspiration by Chef Valentine Warner
"Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines that the fat renders when roasting. If very fatty, I’ll cook the fat side very slowly before committing the rack to the oven.
On a beautiful summer day, the sliced chops are very enjoyable when eaten with tomato salad, a Dijon-heavy and red wine vinegar French dressing containing raw garlic and fresh basil.
Cooked carefully under a lid in a charcoal oven and I like to serve the lamb chops alongside grilled black pudding. A more Argentinian offering and the lamb will be eaten alongside chimichurri sauce and fried potatoes with a blue cheese butter.
A classic beurre blanc sauce made with the addition of fresh elderflower heads gives a misty light and heavenly sauce made even more wonderful with fresh peas and baby broad beans.
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Shipping & Returns
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3-Bone Rack of Lamb
3-Bone Rack of Lamb
Cut from the lamb saddle, the glamorous 3-bone rack of lamb is succulent and flavourful, best served medium-rare. We prefer not to French-trim it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting.
Inspiration by Chef Valentine Warner
"Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines that the fat renders when roasting. If very fatty, I’ll cook the fat side very slowly before committing the rack to the oven.
On a beautiful summer day, the sliced chops are very enjoyable when eaten with tomato salad, a Dijon-heavy and red wine vinegar French dressing containing raw garlic and fresh basil.
Cooked carefully under a lid in a charcoal oven and I like to serve the lamb chops alongside grilled black pudding. A more Argentinian offering and the lamb will be eaten alongside chimichurri sauce and fried potatoes with a blue cheese butter.
A classic beurre blanc sauce made with the addition of fresh elderflower heads gives a misty light and heavenly sauce made even more wonderful with fresh peas and baby broad beans.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cut from the lamb saddle, the glamorous 3-bone rack of lamb is succulent and flavourful, best served medium-rare. We prefer not to French-trim it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting.
Inspiration by Chef Valentine Warner
"Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines that the fat renders when roasting. If very fatty, I’ll cook the fat side very slowly before committing the rack to the oven.
On a beautiful summer day, the sliced chops are very enjoyable when eaten with tomato salad, a Dijon-heavy and red wine vinegar French dressing containing raw garlic and fresh basil.
Cooked carefully under a lid in a charcoal oven and I like to serve the lamb chops alongside grilled black pudding. A more Argentinian offering and the lamb will be eaten alongside chimichurri sauce and fried potatoes with a blue cheese butter.
A classic beurre blanc sauce made with the addition of fresh elderflower heads gives a misty light and heavenly sauce made even more wonderful with fresh peas and baby broad beans.
