Rack of Lamb

Our Naturally raised grass fed lamb from New Zealand has never, been given antibiotics or growth hormones.  Raised in the highlands of New Zealand, exclusively on grass, chicory and clover.  Featuring superior lamb genetics, it is an incredibly tender and delicious lamb at a reasonable price.  The husbandry, diet and breeding result in the lamb that has a fine intra muscular fat and a very tender texure.  This is a unique lamb experience you will enjoy time and time again.  One Rack easily feeds two people.

The New Zealand French Rack of Lamb is a luxurious, high-quality cut of lamb that is often favored for its tenderness, flavor, and stunning presentation. Here’s everything you need to know about this beautiful cut:

What is a French Rack of Lamb?

A French rack of lamb is a cut that comes from the rib section of the lamb. This particular cut is prized for its tenderness and the elegant presentation it provides, as the ribs are left exposed after the meat is trimmed of fat and connective tissue.

• Frenching refers to the process of trimming the ribs of the lamb to expose the bone, giving it a clean and polished look. This makes it ideal for roasting and serving as a rack or individual lamb chops.

• A full rack of lamb usually consists of 8 ribs, but you can find racks with fewer ribs for smaller portions or individual servings.

Why Choose New Zealand Lamb?

New Zealand is renowned for producing some of the best lamb in the world, and there are several reasons why New Zealand lamb stands out:

• Grass-Fed: New Zealand lamb is grass-fed on lush pastures, which contributes to a leaner, more flavorful meat. The natural diet of grass and herbs gives the lamb a unique and rich flavor profile.

• Free-Range: New Zealand lamb is often raised in free-range conditions, where the lambs can graze and roam freely. This contributes to healthier animals and better-quality meat.

• Sustainability: New Zealand is known for its commitment to sustainable farming practices, which results in lamb raised with minimal environmental impact.

Key Features of the New Zealand French Rack of Lamb:

• Tenderness: The meat from the rib section of the lamb is incredibly tender, and Frenching the rack makes it even more delicate and enjoyable.

• Flavor: New Zealand lamb is known for its mild, yet rich flavor. It’s often described as gamey, but in a subtle, pleasant way, without being overwhelming.

• Presentation: The French rack of lamb, with its beautiful exposed bones and evenly trimmed meat, is a show-stopping dish that’s perfect for special occasions. It's elegant and makes an impression when served on the table.

How to Cook New Zealand French Rack of Lamb:

Cooking a French rack of lamb is quite straightforward, but it requires a little attention to detail to ensure the meat is tender, flavorful, and cooked to perfection. Here's how to do it:

1. Bring to Room Temperature

Before cooking, allow the French rack of lamb to sit at room temperature for about 30-60 minutes. This ensures even cooking.

2. Seasoning

• The lamb can be seasoned simply with salt and pepper, but you can elevate the flavor with garlic, rosemary, thyme, and olive oil.

• A herb crust can also be made by combining breadcrumbs, garlic, herbs, and Dijon mustard, which can be spread over the lamb for a flavorful crust.

3. Cooking Method

The most common way to cook a French rack of lamb is to roast it, although you can also sear it first and finish cooking it in the oven.

• Roasting:

  1. Preheat your oven to 375°F (190°C).

  2. Heat a pan over medium-high heat and add a bit of oil. Sear the rack of lamb for 2-3 minutes per side until the outside is golden brown. This step helps to develop a delicious crust.

  3. Once seared, transfer the rack of lamb to the oven and roast for 15-20 minutes for medium-rare (internal temperature of 125°F to 130°F). For medium, roast for a little longer, 20-25 minutes (internal temperature of 135°F to 140°F).

  4. If you prefer, you can coat the lamb with a herb crust before roasting for added flavor and texture.

• Grilling:

  1. Preheat your grill to medium-high heat.

  2. Season the rack of lamb with salt, pepper, and any additional herbs or spices.

  3. Grill the lamb for 2-3 minutes per side to get a nice sear, then move it to a cooler part of the grill to continue cooking to your desired doneness. You may want to cover the lamb to keep the heat consistent.

4. Resting the Meat

Once the lamb has finished cooking, let it rest for about 10 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.

5. Cutting and Serving

Once rested, slice the rack into individual lamb chops by cutting between the ribs. Each chop will have a portion of the tender meat and an exposed bone, making it easy to serve and enjoy.

Doneness Guide for Lamb:

Lamb is often enjoyed at medium-rare to medium doneness to preserve its tenderness and juiciness. Here’s a guide to internal temperatures:

• Rare: 120°F (49°C)

• Medium-Rare: 130°F (54°C)

• Medium: 140°F (60°C)

• Medium-Well: 150°F (66°C)

• Well-Done: 160°F (71°C) and above

Serving Suggestions:

A New Zealand French Rack of Lamb is perfect for special occasions or elegant dinners. Here are some ideas for sides and sauces that pair beautifully with lamb:

• Sides:

  • Garlic mashed potatoes or creamy polenta

  • Roasted vegetables like carrots, parsnips, and Brussels sprouts

  • Grilled asparagus or green beans almondine

  • Minted peas or roasted baby potatoes

• Sauces:

  • Mint sauce or mint jelly is a classic pairing with lamb, as mint enhances its flavor beautifully.

  • A red wine reduction sauce or Balsamic glaze can bring a rich depth of flavor.

  • Herb-infused butter or garlic butter is also a great finishing touch for added richness.

• Wine Pairing:

  • A full-bodied red wine, such as Cabernet Sauvignon, Syrah, or Merlot, pairs wonderfully with lamb’s rich flavor.

  • If you prefer white wine, try a Chardonnay with some oak influence or a Viognier.

Nutritional Information (Approximation for 1 Rack of Lamb):

Lamb is a rich protein with a balance of fat and protein content:

• Calories: Around 350-450 calories per serving (depending on portion size and preparation).

• Fat: Around 25-30g of fat per serving, including both saturated and unsaturated fats.

• Protein: Approximately 30-40g of protein.

• Carbs: Minimal unless served with starchy sides.

Why Choose New Zealand French Rack of Lamb?

• Flavor: New Zealand lamb has a distinct, slightly gamey flavor that is less overpowering than some other lamb varieties, making it a favorite for many.

• Tenderness: The rack of lamb is one of the tenderest cuts of lamb, especially when cooked properly, and Frenching the rack further enhances its visual appeal and tenderness.

• Presentation: The French rack is an elegant cut that’s perfect for impressing guests or creating a gourmet meal at home.

Summary

The New Zealand French Rack of Lamb is an exceptional, high-quality cut that offers both outstanding flavor and tenderness. It is perfect for roasting, grilling, or even pan-searing, and it’s ideal for a special occasion or a fine dinner. Its mild gamey flavor, tender meat, and elegant presentation make it a standout dish when paired with classic sides, rich sauces, and a bold wine. Whether you're preparing it for a holiday meal or a casual dinner, the French rack of lamb will always deliver a memorable dining experience.

You will be extremely happy with this lamb.

JD MEATS & SEAFOOD