New Zealand Fresh Frenched Lamb Rack 8 Rib Rack


Frenched Lamb Rack

Frenched Lamb Rack is 6-8 ribs to a rack depending on how it has been butchered off the lamb. A traditional rack has the cap on which is a layer of fat covering the loin. When turning it into a frenched rack the rib bones are cleaned and trimmed down to the loin. This cut is very tender and moist needing only a brief over roast and serving it medium-rare.


Herb Crusted Rack of Lamb:


Rosemary and Mustard Rack:

  • Total time: 40 min
  • Prep Time: 20 min
  • Cook Time: 20 min

IngredientsRecipe Picture:Rosemary and Mustard Rack of Lamb

  • 1 rack of lamb, trimmed and frenched
  • 25g fresh breadcrumbs
  • 6 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard


  1. Preheat oven to 230 degrees C. Move oven shelf to the centre position.
  2. In a large bowl, combine breadcrumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven safe frying pan over high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
  4. Brush lamb with the mustard. Roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with aluminium foil to prevent charring.
  5. Arrange lamb bone side down in the frying pan. Roast the lamb in preheated oven for 12 to 18 minutes, depending on your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.


This recipe was used from all

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Weight 1 kg
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