Few cuts make an entrance quite like a beautifully prepared Frenched Rack of Lamb.
The rib bones are carefully exposed to give the rack its unmistakable presentation, while the tender eye of lamb remains protected by a layer of flavourful fat.
It's elegant enough for a special dinner but surprisingly straightforward to cook.
What Makes It Special
Free-range lamb
Approximately 1kg
Beautifully Frenched presentation
Exceptionally tender
Ideal for roasting or braaiing
Perfect for entertaining
How to Cook
Season simply, sear the outside until golden, then finish with gentler heat.
Garlic, rosemary, thyme and Dijon mustard all pair beautifully with lamb rack.
Once rested, slice between the bones into individual cutlets.
Ray's Notebook
This is one of those cuts that makes your guests think you've suddenly become a chef.
