Rack of Lamb
The ever classy Rack of Lamb never fails as an impressive centrepiece to any dinner. It is generally considered to be the most tender cut of lamb. Try crusting the outside with a mix of fresh herbs, grainy mustard and breadcrumbs for a little added texture and flavour. For quicker cooking, break down into chops and pan fry, grill or BBQ. To best show off the more delicate flavour, cook until medium rare as it tends to be a bit bland if overdone.
One rack weighs between 700 to 800g and will feed 2 to 4 people.
Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.