Lamb Rack

Name: Lamb rack — a prized roasting joint of the rib section of the lamb, with 6 to 8 small, tender rib bones, often trimmed (French trimmed) so the bones are clean, and sold as a rack, or cut into cutlets. It is among the most tender and elegant cuts of lamb, and the most expensive.

Description

The rack is cut from the ribs behind the shoulder, from muscles that do little work, so the meat is very tender and fine-grained, with a tender eye of loin and a layer of fat. A French-trimmed rack has the fat and meat removed from the bone ends for presentation, and two racks can be interlocked to form a “guard of honour” or a “crown roast.”

Rack of lamb is a classic of restaurant and dinner party menus, often crusted with herbs, mustard, breadcrumbs or pistachios, and served pink. It cooks quickly, in 20 to 30 minutes.

Main nutrition value

Lamb is a rich source of high-quality protein, highly absorbable iron, zinc, vitamin B12, selenium and niacin, and contains more fat than chicken, mostly in a layer around the cut. The rack is tender and relatively fatty, with a fat cap.

How best to be consumed

Rack of lamb is seared and roasted quickly.

1. Season, sear on all sides, then roast at 200°C for 15 to 25 minutes, to 54 to 60°C for pink and 63°C for medium.
2. Coat with mustard and herb breadcrumbs, or pistachios, before roasting.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy. Rest for 10 minutes for a rack.
4. Slice between the bones into cutlets, and serve with mint sauce, redcurrant jelly, or a red wine reduction.
5. Cover the bone tips with foil, to stop them burning.

Overconsumption could cause…

Rack of lamb is a rich cut, and a special-occasion dish.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
3. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
5. Rich accompaniments, such as butter-heavy sauces and gratins, that add fat and calories.

GroupsLamb and GoatMammals (red meat)High proteinLow sodiumRich in vitamin B12Fresh

Related foodsLamb ShankLamb LegGoat Curry CutsGoat LegGoat MeatGoat Shoulder

Wikipedia — Rack of lamb, used for origin, naming and history: https://en.wikipedia.org/wiki/Rack_of_lamb