Embark on a culinary journey of excellence and ethical dining with our pasture-fed lamb rack, an exceptional cut known for its tenderness and conscientious sourcing. Our pasture-fed lamb rack is sourced from lambs raised in open pastures, reflecting our unwavering commitment to sustainable farming practices and culinary superiority. Immerse yourself in the world of lamb rack and uncover a succulent, versatile cut that embodies both exceptional taste and environmental responsibility.
Recipe: Herb-Crusted Pasture-Fed Lamb Rack
- 1 lamb rack (approximately 1.5-2 pounds)
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 cup fresh breadcrumbs
- Zest of 1 lemon
- 2 tablespoons unsalted butter
- Fresh mint leaves, for garnish (optional)
- Preheat your oven to 400°F (200°C).
- Season the pasture-fed lamb rack generously with salt and black pepper.
- In a bowl, combine Dijon mustard and olive oil. Brush this mixture all over the lamb rack.
- In a separate bowl, combine minced garlic, chopped fresh rosemary, chopped fresh thyme, breadcrumbs, and lemon zest to create a flavorful herb crust.
- Press the herb crust mixture onto the lamb rack, ensuring it adheres well.
- Heat an ovenproof skillet over medium-high heat. Add the lamb rack, bone-side down, and sear for about 2-3 minutes until it develops a golden-brown crust.
- Transfer the skillet with the seared lamb rack to the preheated oven.
- Roast the lamb rack for approximately 20-25 minutes for medium-rare, or adjust the cooking time to your preferred level of doneness.
- Remove the skillet from the oven and let the lamb rack rest for about 10 minutes.
- While resting, slice the pasture-fed lamb rack into individual chops.
- In a small saucepan, melt the unsalted butter over medium heat until it turns golden and develops a nutty aroma.
- Drizzle the browned butter over the lamb chops and garnish with fresh mint leaves, if desired.