Frenched Rack of Lamb
I make lamb chops all the time because they are quick and easy, and my family loves them. They are also perfect for entertaining when you want to make something special that’s also simple to do. You can season the racks ahead and then pop them in the oven when you’re ready to eat. Just be sure to let the lamb rest at room temp before roasting. For more lamb recipes, try my Grilled Rosemary Lamb Chops and Roasted Boneless Leg of Lamb.
I usually get my frenched rack of lamb delivered from Crowd Cow. If you’re not familiar with them, they ship raised right meat with no hormones and sustainable seafood, right to your door. I started using them when we were on lock down and continue to get crab, steaks, lamb, chicken, etc. You can get $25 off your first order here.
What is frenched rack of lamb?
Frenched rack of lamb is when the fat and meat is removed from the bones, which makes for a prettier presentation. Often, you can find racks of lamb already frenched at the supermarket. You can also ask your butcher to french it for you. If you’d like to learn how to do it yourself, Saveur.com has a step-by-step guide on “How to French a Rack of Lamb.”
How to Tell When Your Lamb Chops Are Done
We like our lamb chops medium rare. The most fool-proof way to know for sure that your meat is in the medium rare range is to use an instant-read thermometer. A thermometer allows you to know — not guess —that your meat has reached the medium rare range of 130-135 degrees.
What to Serve with Rack of Lamb
This rack of lamb would be delicious served with Instant Pot Mashed Potatoes, Baked Sweet Potatoes or Rice Pilaf. For some veggie side dishes, try Chopped Salad with Feta, Roasted Brussels Sprouts and Butternut or Roasted Parmesan Green Beans.
More Lamb Recipes You’ll Love:
Za’atar Lamb Chops Grilled Harissa Lamb Chops Lamb Chops with Dijon Glaze Over Wilted Spinach Lamb Kheema with Peas Grilled Rosemary Lamb Chops
