Frenched Rack Of Lamb Recipe - Skinnytaste (2024)

FAQs

What is the difference between Frenched rack of lamb and rack of lamb? ›

Having meat 'Frenched' means to remove all the excess meat, fat and cartilage from the bones of your rack. Stripping the meat away is done for aesthetic purposes – it doesn't actually change the flavour or texture of the cooked result – and simply makes the bones look a bit neater on the plate.

When you buy a rack of lamb it usually comes with a thick layer of fat on top. Whilst this is okay to cook, it will take a while to render down, so it's best to trim it off. You can ask your butcher to do this or you can do it yourself.

Before roasting, sear the lamb fat side down in a cast iron pan to help develop a beautiful caramel color on the outside of the lamb chops. This simple recipe combines brown sugar, mustard seed and mustard powder to create a balanced caramelized crust.

Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don't burn.

A high-heated oven (450 degrees F) is recommended for roast lamb rack. And it will take somewhere between 15 and 20 minutes to cook. This part of the lamb is typically served pink--rare (internal temperature of 125 degrees F) or medium-rare (internal temperature 135 degrees F).

The rack is the most expensive cut of lamb you can get.

Grilling temperatures usually range from 375–450°F (190–232°C) and so when lamb is grilled at these high temperatures, the fat melts down and drips onto the grill or cooking surface (which should be wiped and removed as soon as possible).

Before you begin the cooking process, be sure to remove your lamb from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps to ensure that the lamb cooks evenly and that you get an accurate temperature reading.

Arrange the lamb with the ribs pointing down. Cook for 15 minutes at 450ºF, then flip over and cook for another 10 minutes until the lamb has an internal temperature of 130ºF. Rest the lamb. Set lamb on a cutting board for at least 10 minutes to rest before carving.

How do you know when rack of lamb is cooked? ›

Look for about 125-130 degrees as a final internal temperate of the center of the meat. The outer edges will be done more, but the center should be medium-rare. Take it out the pan at about 120 degrees. Tent it foil and let it rest a good 10 minutes — the temperature will continue to rise.

You may use olive oil if its flavor will compliment the dish, and is to your taste. You could even use animal fat like clarified butter, lard, or bacon fat if you choose, but each of these will bring a unique flavor. You may choose a neutral oil if you want less flavor influence from the oil.

Season lamb racks with salt and pepper and rub garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let stand for 1 hour. Preheat oven to 450°F. Roast lamb in upper third of oven for 15 minutes.

Render the fat down and use it to make pie crust. Cut, sear and brown the meat, and use it to make lamb pot pie. This way, all of the "discards" are used up, and supper is delicious!

However, we'll be honest: is a frenched cut necessary? No, it's not. In fact, some people prefer their rack of lamb un-frenched because they want the extra layer of fat and thin layer of meat that is usually removed from that bone.

What Is a Frenched Rack of Lamb? “Frenching” a cut of meat—a rib or a chop—means removing the fat, sinew and meat from the slender end of the bone before cooking, leaving it bare. Any type of meat that has ribs can be frenched, though the technique is most often used with lamb, pork and beef.

A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops.