Cut from the saddle, 4-rib half racks are the perfect individual serving size. Relatively fast cooking, these smaller racks are easy to prepare whole by pan roasting, searing and basting, or grilling. They can then be served whole, sliced in half in 2-rib portions, or cut into four individual chops.
Rack of lamb is prized for its creamy lamb flavor and moist, tender meat. These half racks are expertly Frenched (the bones have been scraped clean of meat and connective tissue so they stand out) for a more elegant and impressive presentation. The smaller portion size makes them ideal to serve whole.
If the rib bones start to darken during roasting or grilling, you can wrap them in foil to insulate them. We recommend resting lamb racks on a warm plate under a tent of foil; resting time should be equivalent to the cooking time.
Applications: sear & baste, pan roast or grill.