Tips and Tricks
I have had great success using New Zealand Rack of Lamb that I buy at Trader Joe’s. The meat comes “Frenched” which means that the excess fat and cartilage has already been removed from the bone. If you buy from a butcher, you can ask them to French the rack for you.
Serving Suggestions
I like to serve this with either roasted or smashed potatoes and a vegetable like sautéed green beans or steamed spring peas. Keep it simple and let the Rack of Lamb take center stage.
FAQ’s
Do I need a sauce with the lamb?
The marinade in the Rack of Lamb recipe is very flavorful, so you do not need a sauce. However, some people really love mint jelly with lamb, and it works with this recipe, too. Next time I make this dish, I plan to try a cherry glaze that I had once, so stay tuned for future posts!
How much fat should I leave on the lamb?
Fat gives the lamb flavor and prevents the meat from drying out, so you want to leave ¼” of fat on the lamb when cooking. Most racks will already be trimmed of excess fat, but if not, you can trim it or ask the butcher to do so.
Can I eat the lamb chops with my fingers?
Yes! Believe it or not, proper etiquette includes eating the last delectable bites of the lamb chops with your fingers after using a knife and fork to eat most of the chop. This may be one of the reasons why my children love Rack of Lamb so much! I’ve also eaten lamb chops that were served as a passed hors d’oevre at an engagement party. They were brushed with a cherry glaze and were such a hit.
How can I re-heat leftovers?
We rarely have leftovers of this, but if you do, I recommend warming it covered in a skillet or wrapped in foil and warmed in the oven (250°F). If you have cooked it to medium-rare, it will be medium or well-done.
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