Our West Country free-range French-trimmed 8-bone rack of lamb is a true showstopper for those seeking premium quality and exceptional flavour. Sourced from lambs raised on the lush pastures of the West Country, this cut combines sustainability, tenderness, and gourmet presentation.

The French trimming of this rack highlights the elegant, clean bones, making it a stunning centrepiece for a dinner party or celebratory meal. Known for its succulence and delicate flavour, the rack of lamb is perfect for roasting or grilling, delivering tender, juicy meat with a beautiful crust.

Season the rack with simple herbs like rosemary and thyme or coat it in a garlic and herb crust for added depth of flavour. Roast it whole for a dramatic presentation, or slice into individual cutlets for serving. Pair with classic sides like creamy mashed potatoes, roasted vegetables, or a red wine reduction, or try a Mediterranean twist with couscous and a mint yoghurt sauce.

Whether you’re hosting an elegant gathering or indulging in a gourmet treat, our West Country free-range French-trimmed 8-bone rack of lamb promises to impress. Celebrate the exceptional taste and craftsmanship of locally sourced, free-range lamb with this exquisite cut.

Herb-Crusted Rack of Lamb Recipe

An 8-bone rack of lamb is a stunning centerpiece for any meal, offering tender, juicy meat and a beautifully crisp crust. This herb-crusted recipe enhances the natural flavor of the lamb with fresh herbs, garlic, and Dijon mustard for a show-stopping dish.

Ingredients

For the Lamb:

• 1 x 8-bone rack of lamb (trimmed and frenched)
• 1 tbsp olive oil
• Salt and freshly ground black pepper

For the Herb Crust:

• 75g fresh breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Dijon mustard
• 1 tbsp olive oil

Method

1. Prepare the Lamb

1. Preheat your oven to 200°C (180°C fan).
2. Pat the rack of lamb dry with paper towels. Season generously with salt and pepper.
3. Heat the olive oil in a large ovenproof frying pan over medium-high heat. Sear the lamb for 2–3 minutes on each side until browned. Remove and let it cool slightly.

2. Make the Herb Crust

1. In a bowl, mix the breadcrumbs, parsley, rosemary, thyme, garlic, and olive oil.
2. Spread a thin layer of Dijon mustard over the top and sides of the lamb rack.
3. Press the herb breadcrumb mixture onto the mustard-coated lamb, ensuring an even crust.

3. Roast the Lamb

1. Place the lamb rack in the ovenproof frying pan (or transfer to a roasting tray).
2. Roast in the preheated oven for 20–25 minutes for medium-rare, or adjust for your preferred doneness:
   • Rare: 50–52°C
   • Medium-Rare: 57–60°C
   • Medium: 63–68°C

4. Rest and Serve

1. Remove the lamb from the oven, loosely cover with foil, and let it rest for 10 minutes. Resting allows the juices to redistribute, ensuring tender meat.
2. Slice the rack into individual chops by cutting between the bones.

Serving Suggestions

• Pair with creamy mashed potatoes, roasted vegetables, or a fresh green salad.
• For a more sophisticated dish, serve with a red wine reduction or mint sauce.

Chef’s Tips

• For a golden crust, switch on the grill for the final 2 minutes of cooking, keeping a close eye to avoid burning.
• Ensure the rack is evenly frenched (cleaned of excess fat and meat between the bones) for a beautiful presentation.

This elegant herb-crusted rack of lamb is a perfect blend of flavor and tenderness, making it an impressive choice for special occasions or a luxurious dinner. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days