The lamb rack will have eight ribs, irrespective of the actual weight of the rack. It arrives oven-ready and needs no preparation other than seasoning.
Product will ship frozen
The lamb is sourced from Northern California, which with its temperate climate and proximity to the ocean, we believe rivals the famous coastal lamb of France.
What can I say? One can’t improve upon perfection, and the California rack of lamb is exactly that. It is a remarkably easy cut to cook at home, easy to serve, and will produce a memorable experience. In my mind, the rack of lamb and the loin of lamb are the two most elegant cuts of lamb, the rack of lamb being a little more well known than the loin of lamb. The rack of lamb can also be cut into lamb rib chops, but as individual lamb rib chops, not as uniform thickness chop to chop as is the lamb loin chop. I believe the lamb rack is best when roasted — it will not disappoint.
The best method for cooking rack of lamb is to simply roast in the oven. Use a preheated 400-degree oven, place rack of lamb bone side down in a small roasting pan with a rack (technically, the ribs will form their own rack, but I tend to use one anyway). Depending on the size (thickness), it will take somewhere between 35 and 45 minutes to reach medium rare at this oven temperature. The 400-degree temperature will brown and crisp the fat quite nicely.
An alternative method is on the grill. It is eminently doable, but I don’t recommend it. Lamb fat is high in glycerin and will flare more quickly and seriously than beef fat. Whenever cooking lamb on the grill, you must stay there the entire time, and you’ll find it necessary to continually turn the rack to keep this under control. Assuming an average grill temperature of 500 degrees, the rack will cook in 25 to 30 minutes. So, if you are adventurous and want to try the grill, I would suggest you bring the glass of wine with you at the beginning!
As for seasoning, this lamb has a world of natural flavor, so you don’t need much to improve it. I usually only lightly salt and pepper the outside, but the first rule is there are no rules. So, garlic, rosemary, thyme, or whatever added flavor you happen to enjoy is a perfect compliment.