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Best End Rack

£12.00

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weight 6 Bone 3 Bone

preparation French Trimmed Chined No Preparation

The Best End Rack of Lamb makes a stunning centrepiece, offered either Chined or French trimmed.

Chined means the rib bones are cut across near the spine, separating them from the meat while keeping them connected to the fat.

French trimming goes a step further, removing the spine entirely and exposing the rib ends for a sleek, elegant look.

nutritional Information

Serving Size1 small (112 g, with bone, raw) (yield after cooking, bone removed)
per serve% RI*
Energy930 kj11%
222 kcal
Fat16.39g23%
Saturated Fat7.296g36%
Monounsaturated Fat6.742g
Polyunsaturated Fat1.079g
Carbohydrates0g0%
Sugar0g0%
Fibre0g
Protein17.42g35%
Salt0.70g12%
Cholesterol72mg
Potassium201mg10%

ingredients

Cooking Inspiration

Cooking Idea

Ingredients
4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

method

STEP 1
Stand the best End Racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.

STEP 2
Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared. Remove and repeat with the remaining two racks.

STEP 3
then put the racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 17-20 minutes for medium and 25 minutes for well-done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.

STEP 4
Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.