Arguably the most prized lamb cut, 8-rib racks are cut from the saddle (the "rib" or "rack" primal) and are expertly Frenched (the bones are completely cleaned of meat and connective tissue) for an impressive, elegant presentation.
Whole racks are easy to prepare: sear, pan roast or grill them whole, which helps to retain the moistness that keeps the meat rosy pink, tender and succulent. To serve, racks can be plated whole, or sliced into smaller two-rib portions or single chops.
Racks can also easily be sliced and portioned into eight bone-in chops that can be pan seared and basted or grilled for a crisp crust, beautiful color, and elegant plating.
8-rib racks have had the chine and feather bones (the backbone) removed, are cap off and flap removed. The meat's ends have been squared off for a more elegant presentation.
Applications: WHOLE: SEAR & BASTE, PAN ROAST, GRILL; AS PORTIONS OR BONE-IN CHOPS: SEAR OR GRILL.