Rack Of Lamb Products

A rack of lamb, also known as Carre D'agneau, is a cut of lamb from the portion perpendicular to the spine. Rack of lamb is a section of 8 ribs that have the loin meat still attached. It's the equivalent cut as a bone-in prime rib of beef or pork crown roast. The difference is that lamb loins are much more narrow. A full rack includes 16 ribs, though most retailers sell a single side that has only 8. At retail, a whole rack may sell as a "double rack of lamb," with both sides of ribs. It's not uncommon for two French-trimmed racks to sell together, with the ribs interlocked in a configuration known as a "guard of honor." 

Frenched rack of lamb has the fat and meat removed from the bones for presentation, whereas cutting the rack of lamb apart creates individual-sized chops, called lollipop lamb chops. While preparing lamb chops, soak them in lemon juice with vinegar and water. Leave them to soak fully submersed for approximately 5 minutes before washing with cold water. Two racks serve approximately 3-4 people, along with sides and appetizers. Some racks have more meat than others and may feed up to 5 people.  

Tying two or three lamb racks into a circle makes a "crown roast of lamb." These roasts are a delicious and succulent alternative to traditional pork and beef dishes. Stuffing a crown roast with cooked ground lamb adds flavor and helps to make a more hearty serving. Some families prefer to decorate the bone tips with paper frills known as manchettes. The word loosely translates to "cuff," an appropriate name considering manchettes sit at the end, similar to a shirt's cuff. The bones can look a little off-putting to some people, who might prefer decorating them for presentation. 

 Crown roasts are a versatile dish that serves well with various types of sides, including:

Roasting a rack of lamb is an easy way to prepare a fancy meal in less than an hour. It's ideal for the holidays, and you can create a custom dish by adding any flavors. When selecting a rack of lamb, look for roasts with larger meat portions and creamy white fat. These are particularly tasty when roasted. Cook a rack of lamb on a large roasting or sheet pan and try to position the racks with bones facing inward and interlocking for a better fit. When seasoning, try to rub the entire top of each rack to ensure a flavorful finish. 

After cooking, set the racks on the counter and tent with a foil piece for approximately 15 minutes before serving. Letting a rack of lamb rest allows the meat extra cooking time while also letting any juices settle. You want to cook a rack of lamb to the appropriate doneness, which is easiest to tell using an instant-read thermometer. These allow you to know for sure rather than guessing. For medium-rare, the internal temperature of the lamb rack must reach 130 to 135 degrees Fahrenheit.

Whether you're preparing a rack of lamb for the holidays or a tasty weeknight meal, it's easy to get your supplies when you order via the Instacart app. Our shoppers get everything together, and you can have your order delivered to your door in as little as two hours.