Whole Rack of Lamb
The whole rack of lamb is a premium cut from ribs 6–12, featuring eight connected rib bones with natural fat-cap presentation. Sourced from pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC, this cut offers tender, evenly marbled meat perfect for center-of-plate service or slicing into classic lamb chops.
Cooking Tips:
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Herb-crusted roast: Preheat oven to 400°F. Rub the rack with olive oil, then press on a mixture of minced garlic, chopped rosemary, thyme, salt, and pepper. Roast fat-side up on a rack for 20–25 minutes for medium-rare (125°F internal), then rest 10 minutes before carving.
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Reverse-sear method: Slow-roast at 275°F to 110°F internal, then crank heat to 500°F or sear in a hot skillet for 1–2 minutes per side to develop a golden crust.
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Grilled rack: Season simply with salt and pepper, grill over medium heat fat-side down for 15 minutes, then finish standing on the bones until internal temp reaches 130°F.
Seasoning Suggestions:
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Mustard & herb rub: Brush with Dijon mustard, then coat with chopped tarragon, parsley, and garlic for a bright, flavorful crust.
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Mediterranean glaze: Mix olive oil, lemon juice, za’atar, and crushed garlic; brush on during the last 5 minutes of cooking.
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Spicy harissa finish: Slather a thin layer of harissa paste before roasting, then balance heat with a drizzle of honey and finishing herbs.
Pro Use:
Ideal for upscale restaurant entrées, elegant catering presentations, or retail “roast-at-home” meal kits—this showstopping cut commands premium pricing and rave reviews when served whole or butchered into individual chops.
